Cod Tagine with Couscous

Name: Cod Couscous
Yield: 6
Ingredients: ¼ cup olive oil; 2 medium red onions, peeled and cut into wedges; 1 fennel bulb, cut into wedges; 3 carrots, sliced ½” thick on the bias; 2 Tbsp Tangier blend, divided; 2 tsp fine sea salt, divided; 1 cups vegetable stock or water; 1 cup pitted green olives; 1 zucchini, diced 1”; 1 15oz can chickpeas, drained and rinsed; -; 2 cups couscous; 3 Tbsp olive oil; 1 tsp Tangier blend; 1 tsp fine sea salt; 2 cup broth (from cooking the vegetables); -; 6 4oz portions of cod (about a pound and half); 2 Tbsp Tangier blend; 2 tsp fine sea salt; -; To Finish; ¼ cup lemon juice; Olive oil to drizzle

Cod is one of my favorite fish I and I love turning it into big hearty dishes for a group of friends and family. This seafood version classic tagine complete with vegetables and olives is heart and delicious. After cooking the cod and vegetables I soak up all that flavor with fluffy couscous for a one pan meal.

Cod Couscous

Rated 4.0 stars by 8 readers

Servings/Yield

Author

Lior Lev Sercarz

Ingredients

For the Vegetables and Broth

¼ cup olive oil
2 medium red onions, peeled and cut into wedges
1 fennel bulb, cut into wedges
3 carrots, sliced ½” thick on the bias
2 Tbsp Tangier blend, divided
2 tsp fine sea salt, divided
1 cups vegetable stock or water
1 cup pitted green olives
1 zucchini, diced 1”
1 15oz can chickpeas, drained and rinsed
-

For the Couscous

2 cups couscous
3 Tbsp olive oil
1 tsp Tangier blend
1 tsp fine sea salt
2 cup broth (from cooking the vegetables)
-

For the Fish

6 4oz portions of cod (about a pound and half)
2 Tbsp Tangier blend
2 tsp fine sea salt
-
To Finish
¼ cup lemon juice
Olive oil to drizzle

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Directions

In a heavy bottom pot (see the link to the blue pot we love below in Recipe Notes), heat the quarter cup of olive oil over medium heat. Add the onion, carrot, and fennel with one teaspoon of salt and one tablespoon of the Tangier blend and cook for 5-8 minutes, or until just beginning to get tender.
Add the stock or water, olives, chickpeas, and zucchini and simmer covered for 15-18 minutes or until the fennel is cooked through.
While the vegetables are cooking, stir the couscous with olive oil, one teaspoon of Tangier, and 2 teaspoons of salt. When the vegetables are ready, gently move the vegetables to one side and scoop out 2 cups of the broth into the bowl of seasoned dry couscous and cover with plastic and set aside for 5 minutes.
Season the fish portions with Tangier and salt, and place them back into the pan of vegetables and broth (be sure to rearrange vegetables as needed to form an even layer of vegetables before adding the fish on top) and cook covered until ready, about 5 minutes.
When the couscous is ready, fluff with a fork and transfer to a platter. Arrange the vegetables and fish on top, finishing with fresh lemon and a drizzle of olive oil. Serve warm with extra broth on the side.

Recipe Note

Recipe Notes

This is the blue pot we like to use for so many dishes.

If cod is not available, grouper and haddock would be great substitutes.

Questions? Contact helen@laboiteny.com

Cod Tagine with Couscous

Cod Couscous

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Servings/Yield

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