This turmeric cod with couscous is a straightforward and flavourful dish that’s perfect for a quick and satisfying meal. The recipe features tender cod fillets seasoned with turmeric, which adds a warm, earthy taste and vibrant colour to the fish. The cod is pan-fried to a delicate flakiness, with a hint of butter for richness and a touch of olive oil to ensure a crisp, golden crust.
Paired with the fish is a light couscous that’s infused with chicken stock and mixed with fresh vegetables. The couscous is fluffed to a light texture and combined with red onion, cherry tomatoes, and spring onion for a burst of flavour and colour. A sprinkle of fresh coriander and lemon zest adds a refreshing contrast, making the dish both satisfying and bright.
The process is simple: season the cod, cook it in a hot skillet, and prepare the couscous while the fish cooks. In just a short time, you’ll have a well-balanced meal that’s full of flavour without requiring too much effort. The turmeric cod and couscous come together nicely on the plate, offering a pleasant combination of tastes and textures.
Whether you’re cooking for yourself or for others, this dish is a reliable choice. It’s easy to make, packs plenty of flavour, and looks appealing on the plate. Enjoy this recipe as a tasty weeknight dinner or a weekend lunch—it’s straightforward, nourishing, and satisfying.
Golden Turmeric Cod with Couscous
Ingredients
- 2 cod fillets
- 1 tablespoon turmeric powder
- Salt and pepper, to taste
- 15 grams butter
- 1 tablespoon olive oil
- 75 grams couscous
- 120 millilitres chicken stock
- 1/2 red onion, finely chopped
- 75 grams cherry tomatoes, halved
- 1 spring onion, thinly sliced
- 1 tablespoon fresh coriander, chopped
- Zest of half a lemon
- Salt and pepper, to taste
Directions
- Pat the cod fillets dry with paper towels. Rub both sides of the fillets with turmeric powder and season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the butter and let it melt until it starts to brown slightly (watch closely to avoid burning).
- Add the turmeric-dusted cod fillets to the skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the fillets.
- In a medium bowl, pour hot chicken stock over the couscous, stir, and cover with a lid or plastic wrap. Let it sit for 5 minutes, then fluff with a fork.
- Fold in the chopped red onion, cherry tomatoes, spring onion, and coriander. Add the lemon zest and season with salt and pepper to taste.
- Divide the couscous mixture between two plates, then place a cod fillet on top of the couscous on each plate.
- Garnish with a little extra coriander and lemon zest for added freshness.
