1

Pour the broth and a pinch of salt into a small pot, cover, and set over high heat to boil.

2

While the broth heats, finely chop the cilantro and parsley, mince the garlic, then zest the lemon and cut it in half.

3

Once the broth boils, stir in the couscous, cover tightly, and pull the pot off the heat to steam.

4

Stir the chopped herbs, garlic, lemon zest, juice of one lemon half, spices, oil, and salt together in a small bowl for the chermoula.

5

Peel the carrots and slice them into thin coins on the cutting board.

6

Set a 12-inch skillet over medium-high heat to warm for 2 minutes.

7

While the skillet heats, pat the cod dry on a plate and spoon half the chermoula over the tops, keeping the spoon off the raw fish.

8

Add the oil and carrot coins to the hot skillet and cook 4 minutes, stirring once, until the edges soften and brown lightly.

9

While the carrots cook, cut the zucchini into half-moons and seed and slice the red bell pepper into strips.

10

Add the zucchini, pepper, and salt to the skillet and cook 4 minutes until the pepper softens and the zucchini turns golden in spots.

11

Nestle the cod chermoula-side up on the vegetables, pour in the remaining broth, cover, and lower the heat to medium.

12

Steam 7 to 8 minutes until the cod turns opaque throughout and flakes easily when pressed gently with a fork.

13

Remove the couscous lid and fluff the grains with a fork.

14

Divide the couscous between plates, spoon the vegetables and cod over top, then drizzle with the remaining chermoula and squeeze over the last lemon half.

Moroccan Chermoula Cod with Carrot-Zucchini Skillet & Couscous

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Instructions

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Moroccan Chermoula Cod with Carrot-Zucchini Skillet & Couscous

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands