Moroccan-inspired · Dinner
Chermoula cod with tomato couscous
Chermoula cod with tomato couscous brings together herby cod, burst tomatoes, tender zucchini, and fluffy couscous in a colorful, weeknight-ready dinner.
Equipment
- Large rimmed sheet pan
Ingredients
1× recipe · Makes 4 servings
- 4 cod fillets, 5 ounces each
- 1 1/2 cups whole-wheat couscous
- 2 zucchini, cut into half-moons
- 1 pint cherry tomatoes
- 1/2 cup chopped cilantro and parsley
- 2 cloves garlic, grated
- 2 tablespoons lemon juice
- 1/3 cup sliced almonds, toasted
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus black pepper
Instructions
Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.
Combine 1/2 cup chopped cilantro and parsley, 2 cloves garlic, grated, 2 tablespoons lemon juice into a smooth sauce. Pat 4 cod fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 2 zucchini, cut into half-moons and 1 pint cherry tomatoes with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.
Roast, turning the vegetables once, until the cod flakes easily and reaches 145°F. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.
Cook 1 1/2 cups whole-wheat couscous according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Chermoula cod with tomato couscous with 1/3 cup sliced almonds, toasted.
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