Protein Swap | One-Pot Spicy Moroccan Fish
over Couscous
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Suppertime is truly a golden moment, thanks to a vibrant mélange of turmeric, caramelized lemon slices and tomato simmering on the stovetop. Tilapia fillets cook right in the sauce, along with sharp poblano, ready to ladle onto fluffy couscous 20 minutes later.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Lemon
- 2 Poblano peppers (or green peppers)
- 50g Diced onions
- 2g Ground turmeric
- 15g Minced roasted garlic
- 100g Couscous
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Tilapia • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
12 g
Saturated Fat
2 g
Sodium
620 mg
Total Carb
67 g
Sugars
15 g
Protein
40 g
Fibre
11 g
Preparation
Cook the couscous
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a medium bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Start the vegetables
- Slice ⅔ of the lemon crosswise, removing any seeds; quarter the remaining ½.
- Halve, core and medium-dice the poblano.
- In a small bowl, combine the turmeric and spices.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the poblano, onion, garlic, ½ the turmeric-spice mix and S&P.
- Sauté, 2 to 3 min., until beginning to soften.
Finish the vegetables & cook the cod
- Meanwhile, pat the cod dry; season with the remaining turmeric-spice mix and S&P.
- To the pot, add the lemon slices, tomato sauce, demi-glace and ½ cup water (double for 4 portions); bring to a boil.
- Reduce the heat medium and add the cod.
- Cover and simmer, flipping and occasionally basting the cod with the sauce, 5 to 7 min., until the cod* is cooked through and the vegetables are tender.
Plate your dish
- Divide the couscous between your plates.
- Top with the vegetables, sauce and cod.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
