Moroccan Spiced Cod
with Couscous and Cucumber Dill Salad
Flavoured with Ras el Hanout, a spice blend originating from Morocco.
Cals 469 · Prot 44 · Carbs 61 · Fat 8
Calorie Smart
Global Eats
30 min
Flavoured with Ras el Hanout, a spice blend originating from Morocco.
Cals 469 · Prot 44 · Carbs 61 · Fat 8
Calorie Smart
Global Eats
Ingredients
Seabream
Cod fillet
6*
350 Grams
Ras el hanout
5 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.3 Tsp
Couscous
Water
200 ML
Couscous
10*11*
100 Grams
Potato Seasoning
4 Grams
Salad
Fresh dill
15 Grams
Carrot
1 Piece
Cucumber
1 Piece
Lemon
1 Piece
Tahini
3*
20 Grams
Water
20 ML
Salt
0.3 Tsp
Black pepper
0.3 Tsp
To serve
Almond slivers
2*
20 Grams
Allergens
*6 Fish, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1785 / 469 |
| Fats (g) | 8.4 |
| of which saturated (g) | 0.5 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 6.4 |
| Fibers (g) | 9 |
| Proteins (g) | 44 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook couscous
- Preheat the oven to 200°C/180°C fan.
- Boil the measured water.
- In a large bowl, combine the couscous, vegetable seasoning and boiled measured water.
- Cover with a plate or clingfilm and leave to steam for 10 min.
- Once cooked, fluff up with a fork and drizzle with olive oil.
- Adjust the seasoning with a pinch of salt and pepper to taste.
2 Cook Cod
- In an oven-proof baking dish, combine the ras el hanout with a generous drizzle of oil and a pinch of salt and pepper.
- Add the cod and coat in the marinade.
- Bake for 12-14 min until fully cooked.
3 Prep salad
- Meanwhile, pick and roughly chop the dill.
- Peel and chop the carrot into bite-sized pieces.
- Chop the cucumber into small bite-sized pieces.
- Cut the lemon into wedges.
- In a small bowl, combine the tahini with a squeeze of lemon juice and 2 Tsp of water.
4 Mix salad
- To a large bowl, add the carrots, cucumber and dill.
- Add a drizzle of the tahini dressing and a pinch of salt and pepper to taste.
- Mix well and set aside.
5 Toast almonds
- Heat a dry pan over a medium heat.
- Dry toast the almond slivers for 1-2 min until golden and fragrant.
- Set aside for serving.
6 Serve
- Serve the Moroccan Spiced Cod with Couscous and Cucumber Dill Salad sprinkled with the toasted almonds and remaining tahini dressing drizzled over.
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