Moroccan · dinner
Chermoula Cod with Lemony Couscous
A Moroccan herb sauce turns quick air-fried cod into a bright, fresh start to the week.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $16
Ingredients
For 2 servings
Seafood
- cod fillet12 oz
Produce
- cilantro1 bunch
- lemon2 piece
- garlic2 clove
- cucumber1 piece
Spices
- ground cumin1 tsp
- smoked paprika1 tsp
- salt1 tsp
Pantry & grains
- olive oil3 tbsp
- instant couscous1 cup
Method
- 1
Blitz or finely chop half the cilantro with garlic, cumin, paprika, juice of 1 lemon, olive oil and 1/2 tsp salt to make chermoula.
- 2
Pat the cod dry and coat with about half the chermoula. Let it sit 10 minutes while you prep.
- 3
Preheat the air fryer to 400°F. Cook the cod 8-10 minutes, until opaque and flaking easily (145°F inside).
- 4
Meanwhile, boil 1 cup water with a pinch of salt. Stir in the couscous, cover off the heat for 5 minutes, then fluff with a fork.
- 5
Dice the cucumber and fold into the couscous with the zest and juice of the second lemon.
- 6
Serve the cod over the couscous with the remaining chermoula spooned on top.
Kitchen note
Save the other half of the cilantro bunch for the larb on night two.Approximate per serving: 520 calories, 38g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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