Moroccan Cod with Jewelled Cauliflower Tabouleh
I love Middle Eastern flavours, this dish is aromatic and slightly spicy. You could have the tabouleh on its own as a satisfying and delicious lunch salad or you could have it with chicken instead of fish.
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For the cod
- 4 cod loins (skin & bones removed)
- 4 tsp Ras El Hanout paste
For the tabouleh
- 1 medium cauliflower
- 1 small red onion
- 1 pomegranate
- 1 bunch parsley
- 1 bunch mint
- 2 large tomatoes or 8-10 cherry tomatoes
- 1/2 cucumber
- 1 tsp paprika
- 1 clove garlic
- 1 lemon
- 1 tbsp. olive oil
- salt to taste
- Rub the Ras El Hanout paste into the cod loins and allow to marinade for a couple of hours is you can.
- When you're ready to start cooking, heat the oven to 180ºC. Bake the cod for 15-20 minutes.
- While the cod is baking break up the cauliflower head and put in a food processor until you get a rice like consistency (if you don't have a food processor you can grate the cauliflower).
- Finely chop the onion and crush the garlic.
- In a frying pan gently heat the olive oil, add the onion and sauté until the onion is translucent. Add the garlic, cauliflower and paprika and sauté for about 5 minutes.
- Empty the cauliflower and onion mixture into a large bowl.
- Finely chop the parsley and mint and had to the cauliflower.
- Deseed the pomegranate, deseed and finely chop the cucumber and tomatoes.
- Add in the pomegranate, chopped cucumber, tomatoes and juice of the lemon to the cauliflower.
- Add salt to taste and mix well.
- Serve the cod on a bed of tabouleh.
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