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How to make dukkah cod with pomegranate couscous
The Egyptian condiment dukka provides a delicious crust for cod and pairs well with zingy pomegranate and herby couscous
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Your support makes all the difference.Dukkah cod with pomegranate couscous
150g wholewheat couscous
2 cod fillets
1 tbsp dukkah
1 pomegranate
Handful of flat leaf parsley
50g rocket
1 orange
300ml boiling water
2 tsp + ½ tbsp olive oil
Sea salt
Freshly ground pepper
Preheat the oven to 190C/fan 170C/gas 5. Fill your kettle and boil it. Tip the couscous into a large heatproof bowl. Pour in 300ml boiling water and stir. Pop a plate over the bowl to cover it, then set aside for 10-15 mins to soak.
Meanwhile, line a baking tray with foil or baking paper. Place the cod fillets on the tray, skin-side down. Brush each fillet with 1 tsp olive oil then scatter over 1 tbsp dukkah. Lightly press it onto the cod to coat it. Slide the tray into the oven and bake the cod for 12 mins till cooked through – the cod will be opaque and flake easily when pressed with a fork.
Halve the pomegranate around its middle. Hold a half over a bowl, cut-side down, and use a wooden spoon to thwack it. The seeds should fall out of the pomegranate into the bowl. Pull out any seeds that don’t fall out away from the skin and pith. Repeat with the other half.
Place the flat leaf parsley on your chopping board with half of the rocket leaves. Roughly chop them together. Finely grate the zest from the orange.
Check the couscous – if it has absorbed the water and is tender, it’s ready. Add most of the pomegranate seeds, chopped parsley and rocket, and orange zest. Squeeze in the juice from half the orange and add ½ tbsp olive oil. Season with a little salt and pepper. Stir together.
Heap the couscous up on 2 warm plates and top with the remaining rocket leaves and the cod fillets. Scatter over the remaining pomegranate seeds and serve with the rest of the orange on the side, sliced into wedges for squeezing.
Recipe by Jassy Davis for Abel & Cole (abelandcole.co.uk)
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