Our friends from DeliBox came today.
Taboule and Chermoula-style codfish
Prep time
Cook time
Total time
Serves: 4
Ingredients
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
Instructions
For the salad
- Boil water in a pan and cook the couscous as described in the packet. Leave to cool.
- Chop the mint leaves into fine pieces
- Chop the dates, tomatoes, cucucumber and pepper in mirepoix (1 cm squares).
- Mix the olive oil, a pinch of salt and cumin to prepare a vinaigrette.
- Mix all the ingredients and season with the vinaigrette and serve.
For the fish
- Put the cod loins to cook at medium heat in a pan with the olive oil. About 3 minutes each side.
- Cut the garlic cloves into thin layers and put to brown in the remaining oil and sauce from the fish.
- Once brown, add the cumin, finely chopped parsley and lemon juice. Simmer for a minute while you stir and correct for saltiness and acidity.
- Serve the cod loins covered with a couple of spoonfuls of the Charmoula sauce and enjoy!
