It’s no secret that our chef Vix prides herself on her Moroccan inspired recipes. Chef André thought he would give her a bit of a run for her money and team a sweet and delicately flavoured Moroccan couscous with spicy cod. Even Vix thinks this one is a winner!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Flat Leaf Parsley
Pre-heat your oven to 200 degrees and pop the kettle on to boil. Put the couscous in a bowl with a drizzle of oil, a pinch of salt and a good grind of black pepper. Dissolve the vegetable stock pot in the boiling water (amount as stated in the ingredient list), add 1 pinch of chermoula spice mix per person, and then pour your stock onto your couscous. Cover the bowl with a plate or clingfilm and leave for 10 mins.
Tear a piece of tinfoil the size of an A4 piece of paper for each cod fillet and place each fillet on its foil. Zest the orange with a grater, and then season each cod fillet with a pinch of chermoula spice mix and a pinch of orange zest. Add a splash of oil and then fold the sides up to create a parcel. Scrunch the top shut and put the parcels on a baking tray. Pop them in your oven for 8-10 mins. Tip: The cod is cooked when the centre is opaque.
Cut the red onion in half through the root, peel and then cut into thin half moon slices. Peel and grate the garlic (use a garlic press if you have one). Roughly chop the flat leaf parsley. Squeeze the juice from the orange into a bowl.
Heat a frying pan over medium heat and add the flaked almonds. Cook for 3 mins, or until golden brown. Remove from the pan and wipe the pan out with a piece of kitchen paper. Keep your almonds to one side.
Add a splash of oil to the now empty frying pan, and when the oil is hot, add your red onion and cook for 5 mins until soft. Add your garlic, cook for 1 minute and then add half your orange juice. Cook for another minute or until the orange juice has almost evaporated. Remove from the heat and stir your red onion mixture into your couscous.
Remove your cod parcels from the oven when ready and keep to one side. Now make your dressing. Mix your remaining orange juice and zest with half of your flat leaf parsley, season with a pinch of salt and a good grind of black pepper. Mix in 1 tbsp of olive oil per person and keep your dressing to one side.
Stir your remaining parsley through your couscous, taste and add more salt and pepper if necessary.
Pop a generous amount of couscous on each plate and carefully remove your cod from its parcel using a fish slice. Pop your cod on top of your couscous and then finish the dish with a sprinkle of flaked almonds, a drizzle of your orange dressing and any juices left in your parcel. Enjoy!