Spicy Moroccan-Style Fish with Couscous

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Ingredients

  • 2 cod fillets (6 oz each)
  • 1 cup couscous
  • 1 1/4 cups water or broth
  • 1/2 red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

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Meal image

Spicy Moroccan-Style Fish with Couscous

Flaky white fish coated in a spicy Moroccan spice blend, served over fluffy couscous with sautéed bell peppers and tomatoes.

2
10 minprep time
10 mincook time

Instructions

  1. Dice red bell pepper (1/2 pepper).
  2. Halve cherry tomatoes (1/2 cup).
  3. Chop fresh parsley (2 tablespoons).
  4. In a small bowl, mix cumin (1 tsp), coriander (1 tsp), paprika (1 tsp), cinnamon (1/4 tsp), and cayenne pepper (1/4 tsp).
  5. Pat cod fillets (2 fillets) dry with paper towels.
  6. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add diced bell pepper (1/2 pepper) and sauté for 2 minutes.
  7. Add water or broth (1 1/4 cups) to the saucepan and bring to a boil. Stir in couscous (1 cup), cover, and remove from heat. Let stand for 5 minutes.
  8. Fluff couscous with a fork and mix in sautéed bell peppers, halved cherry tomatoes (1/2 cup), and 1 tablespoon chopped parsley. Cover to keep warm.
  9. Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Coat cod fillets evenly with the spice mixture on both sides.
  10. Cook fish for 3-4 minutes per side until golden and flaky (internal temperature should reach 145°F).
  11. Serve fish over couscous, garnished with remaining parsley (1 tablespoon) and lemon wedges.