Taboule and Chermoula-style codfish
Prep time
Cook time
Total time
Serves: 4
For the salad
  • 1 bunch fresh parsley
  • 500 gr couscous
  • 100 gr dates, without seed
  • 4 tomatoes
  • 1 red pepper
  • 1 cucumber
  • 1 bunch fresh mint
  • 5 tbsp olive oil
  • ½ spoon ground cummin
For the fish
  • 4 cod loins, clean
  • 1 lemon, the juice
  • 4 garlic cloves
  • 5 tbsp olive oil
  • ½ spoon ground cumin
  • 2 tsp sweet paprika
  • salt
For the salad
  1. Boil water in a pan and cook the couscous as described in the packet. Leave to cool.
  2. Chop the mint leaves into fine pieces
  3. Chop the dates, tomatoes, cucucumber and pepper in mirepoix (1 cm squares).
  4. Mix the olive oil, a pinch of salt and cumin to prepare a vinaigrette.
  5. Mix all the ingredients and season with the vinaigrette and serve.
For the fish
  1. Put the cod loins to cook at medium heat in a pan with the olive oil. About 3 minutes each side.
  2. Cut the garlic cloves into thin layers and put to brown in the remaining oil and sauce from the fish.
  3. Once brown, add the cumin, finely chopped parsley and lemon juice. Simmer for a minute while you stir and correct for saltiness and acidity.
  4. Serve the cod loins covered with a couple of spoonfuls of the Charmoula sauce and enjoy!
Recipe by El Cookbook at