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Exotic Spiced Cod with Saffron Couscous and Grilled Vegetables
Exotic Spiced Cod with Saffron Couscous and Grilled Vegetables

Exotic Spiced Cod with Saffron Couscous and Grilled Vegetables
A flavorful and balanced meal featuring spiced cod, saffron-infused couscous, and a medley of grilled vegetables.
Exotic Spiced Cod with Saffron Couscous and Grilled Vegetables
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 0.5
    g
     saffron
  • 100
    g
     couscous
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Cod with Saffron Couscous and Grilled Vegetables
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a small bowl, mix cumin, coriander, salt, and black pepper. Rub the spice mixture over the cod fillets.
  3. In a saucepan, bring water to a boil. Add saffron and couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  4. Slice zucchini, red bell pepper, and eggplant into even pieces. Toss with olive oil and a pinch of salt.
  5. Grill the vegetables until tender and slightly charred, about 5-7 minutes per side.
  6. Grill the cod fillets for about 3-4 minutes on each side until cooked through.
  7. Serve the cod on a bed of saffron couscous with grilled vegetables on the side. Drizzle with lemon juice.
Nutrition Per Serving 700 g Per 100g
Energy 410 kcal 59 kcal
Protein 35 g 5.0 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 6 g 0.9 g
Carbohydrates 45 g 6.4 g
Fat 18 g 2.6 g
  • 200
    g
     cod fillet
  • 0.5
    g
     saffron
  • 100
    g
     couscous
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

In a small bowl, mix cumin, coriander, salt, and black pepper. Rub the spice mixture over the cod fillets.

In a saucepan, bring water to a boil. Add saffron and couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Slice zucchini, red bell pepper, and eggplant into even pieces. Toss with olive oil and a pinch of salt.

Grill the vegetables until tender and slightly charred, about 5-7 minutes per side.

Grill the cod fillets for about 3-4 minutes on each side until cooked through.

Serve the cod on a bed of saffron couscous with grilled vegetables on the side. Drizzle with lemon juice.

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