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Warm Moroccan Cod & Bulgur Salad

I adore anything spiced. It reminds me of places I've travelled to and the food I've experienced there. This dish is no exception and I love the use of bulgur as an alternative to rice.

fuelled-by-macros-hakuna-frittata-recipe


Serves 2

 

Ingredients


  • 300g cod fillets (raw weight)

  • 1 tbsp lemon juice

  • 2 cloves garlic, crushed

  • ½ tsp turmeric

  • ½ tsp paprika

  • ½ tsp cumin

  • A pinch of saffron

  • 2 tbsp olive oil

  • 100g of bulgur (uncooked)

  • 1 tomato, chopped

  • 1/4 onion, chopped

  • 15 green olives, halved

  • 3 sprigs of parsley, chopped

  • Lemon wedges, to serve

 

Method


  1. Drizzle the cod fillets with lemon juice. Then season with salt & pepper, rub with the garlic, and the rest of the dry spices, coat with 1 tbsp of olive oil. Leave for half an hour to marinade, if you have time.

  2. Cook the bulgur in salted water according to packet instructions (about 15 minutes) and once cooked set aside.

  3. Place the chopped tomato in a salad bowl, add in the chopped onion, olives and parsley. Season with salt & pepper, mix and set aside.

  4. Heat the remaining 1 tbsp olive oil in a pan, and fry the cod for about 3-4 minutes each side, until cooked throughout, then remove.

  5. Heat the cooked bulgur in the same pan, with the remaining juices, then divide between plates.

  6. Serve with the cod and top with the earlier prepared tomato salad. Serve with lemon wedges.



 


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