Moroccan Cod with Jewelled Cauliflower Tabouleh
Serves 4
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.
Write a review
Total Time
20 min
Total Time
20 min
For the cod
  1. 4 cod loins (skin & bones removed)
  2. 4 tsp Ras El Hanout paste
For the tabouleh
  1. 1 medium cauliflower
  2. 1 small red onion
  3. 1 pomegranate
  4. 1 bunch parsley
  5. 1 bunch mint
  6. 2 large tomatoes or 8-10 cherry tomatoes
  7. 1/2 cucumber
  8. 1 tsp paprika
  9. 1 clove garlic
  10. 1 lemon
  11. 1 tbsp. olive oil
  12. salt to taste
  1. Rub the Ras El Hanout paste into the cod loins and allow to marinade for a couple of hours is you can.
  2. When you're ready to start cooking, heat the oven to 180ºC. Bake the cod for 15-20 minutes.
  3. 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).
  4. Finely chop the onion and crush the garlic.
  5. 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.
  6. Empty the cauliflower and onion mixture into a large bowl.
  7. Finely chop the parsley and mint and had to the cauliflower.
  8. Deseed the pomegranate, deseed and finely chop the cucumber and tomatoes.
  9. Add in the pomegranate, chopped cucumber, tomatoes and juice of the lemon to the cauliflower.
  10. Add salt to taste and mix well.
  11. Serve the cod on a bed of tabouleh.
Flourish Wellbeing

Pin It on Pinterest

Share This