Moroccan Cod with Carrots, Olives, and Cauliflower Couscous

Yield: 1 serving

1/2 head of cauliflower, cut into florets

juice from 1/2 lemon

salt and pepper, to taste

1 tbsp olive oil

2 tsp ras al hanout (cumin, coriander, clove, cinnamon, nutmeg, mace, allspice, dry ginger, fenugreek)

3 oz cod filet, rinsed and patted dry

2 carrots, trimmed and sliced in half lengthwise

5 castrevelano olives

small handful of Italian parsley, chopped

1. Preheat oven to 400F. Line a small baking sheet with parchment paper.

2. To a food processor, add the cauliflower florets and pulse until they resemble crumbles.

3. Heat a sauté pan over medium low heat. Pour the cauliflower crumbles in the pan and sauté for about 5 minutes or until the cauliflower cous cous are softened. Stir in lemon juice, and season with salt and pepper. Turn the heat off and set aside.

4. Place the carrots, olives, and cod filet on prepared baking sheet. Drizzle with olive oil and rub/toss to coat. Sprinkle the carrots and cod with the ras al hanout and salt and pepper.

5. Temporarily place the cod and olives on a paper towel. Bake the carrots for about 10 minutes, then add the cod and olives to the baking sheet. Roast everything together for an additional 5 to 8 minutes, until the cod is firm to the touch.

6. To serve, mix half the parsley into the cous cous. Add the cous cous to a bowl, top with the olives, carrots, and cod, and sprinkle with the remaining parsley.

https://www.acozykitchen.com/moroccan-cauliflower-cous-cous