Spanish tortilla with roasted tomatoes and spinach and herb salad
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Servings 4
Our harissa cod with couscous and peppers is a simple, nutritious recipe that’s perfect for busy families and young children. Packed with lean protein from the cod and vitamins from the colourful peppers, it’s perfect for supporting those growing bodies!
Ingredients:
For the couscous:
1 red pepper
½ large white onion
400g couscous
400ml hot water
1 tsp paprika
1 tsp mixed herbs
½ lemon
Handful chopped parsley
For the harissa cod:
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
1 tbsp olive oil
400g skinless boneless cod
Directions:
Method for couscous:
- Cook off the chopped onion and pepper in a pan with some oil.
- Add the couscous and hot water to a pan and cook for 10 minutes, making sure to fluff with a fork when cooked, transferring to a bowl.
- Add the dried herbs, and half of the paprika, lemon juice and zest.
- Finally, add the chopped parsley and mix through the couscous.
Method for harissa cod:
- Preheat the oven to 200°C.
- First, make the harissa paste by mixing the cumin powder, garlic powder, coriander powder, oil, and the remainder of both the paprika and lemon juice.
- Rub the paste onto the cod and bake in the oven for 10 to 12 minutes, making sure it’s opaque and flakes easily when cooked.
- Serve separately and enjoy!