Saturday, 11 June 2011
Sumac Cod with Vegetable Couscous Salad
Anyway, first get a couple of spankingly-fresh cod loins (our are from Waitrose, sustainably fished, of course) and sprinkle each with about half-a-teaspoon of sumac powder. (This is a lovely peppery, lemony spice, if you've never tried it before). Set aside, whilst you reconstitute 90g couscous with its equivalent by volume of hot veg stock. Meanwhile, heat 2 teaspoons olive oil in a non-stick pan, and saute a finely-chopped small onion, a clove of garlic, a thinly-sliced courgette, and about 8 cherry tomatoes, halved. Stir occasionally, until onions have softened, and then stir in a half-teaspoon of ras-al-hanout, if you have it, or ground cumin if you don't. Heat a teaspoon of olive oil in another non-stick saute pan, and, over a medium heat, add the cod. Leave for 4 minutes, without prodding or moving, and then carefully turn over, and cook for a further 2 or 3 minutes, depending on the thickness of the fish. Whilst this is happening, fluff up the soaked couscous, add to the veg and gently fold through, along with some chopped coriander, mint and parsley, or just one of these if that's all you have. Dish up, with lemon wedges to squeeze, and tuck in. Around 420 calories per serve apparently, and scarcely any fat.