Crispy Cod & Spiced Couscous with Acorn Squash & Rainbow Chard

Crispy Cod & Spiced Couscous

with Acorn Squash & Rainbow Chard

Group Created with Sketch. 25 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 585 Cals/serving

Spice blends are an easy way to achieve rich, complex depth of flavor. In this recipe, we’re using ras el hanout, a traditional Moroccan blend that features a delicious mosaic of warming Middle Eastern spices. We’re infusing couscous and sprinkling sweet and nutty acorn squash with the ras el hanout, and serving both with chickpea flour-crusted cod, rainbow chard and sweet golden raisins. Garnished with mint, this meal redefines cold-weather comfort food with each layered, aromatic bite.

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Crispy Cod & Spiced Couscous with Acorn Squash & Rainbow Chard
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash into ½-inch-thick pieces. Using a peeler, remove the lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the ginger. Thinly slice the chard leaves and stems, keeping them separate. Pick the mint off the stems; discard the stems.

Roast the squash:
2 Roast the squash:

Place the squash on a sheet pan; drizzle with olive oil and season with salt, pepper and half the ras el hanout. Toss to thoroughly coat. Arrange the seasoned squash in a single, even layer. Roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork.

Cook the couscous:
3 Cook the couscous:

While the squash roasts, in a large pot, heat 1 cup of water to boiling on high. Once boiling, stir in the couscous and remaining ras el hanout; season with salt and pepper. Cover and remove from heat. Let stand 5 to 7 minutes, or until the water has been absorbed. Stir in the lemon zest and the juice of 2 lemon wedges; season with salt and pepper to taste.

Cook the vegetables & finish the couscous:
4 Cook the vegetables & finish the couscous:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chard stems and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chard leaves, raisins and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the chard leaves have wilted. Stir in the juice of the remaining lemon wedges; transfer to the pot of cooked couscous. Stir to thoroughly combine. Set aside in a warm place. Wipe out the pan.

Coat & cook the cod:
5 Coat & cook the cod:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the chickpea flour (tapping off any excess). In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until browned and cooked through. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the roasted squash and finished couscous between 2 plates. Top with the cooked cod fillets. Garnish with the mint (roughly chopping just before adding). Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash into ½-inch-thick pieces. Using a peeler, remove the lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the ginger. Thinly slice the chard leaves and stems, keeping them separate. Pick the mint off the stems; discard the stems.

2 Roast the squash:

Place the squash on a sheet pan; drizzle with olive oil and season with salt, pepper and half the ras el hanout. Toss to thoroughly coat. Arrange the seasoned squash in a single, even layer. Roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork.

Roast the squash:
3 Cook the couscous:

While the squash roasts, in a large pot, heat 1 cup of water to boiling on high. Once boiling, stir in the couscous and remaining ras el hanout; season with salt and pepper. Cover and remove from heat. Let stand 5 to 7 minutes, or until the water has been absorbed. Stir in the lemon zest and the juice of 2 lemon wedges; season with salt and pepper to taste.

4 Cook the vegetables & finish the couscous:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chard stems and ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chard leaves, raisins and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the chard leaves have wilted. Stir in the juice of the remaining lemon wedges; transfer to the pot of cooked couscous. Stir to thoroughly combine. Set aside in a warm place. Wipe out the pan.

Cook the vegetables & finish the couscous:
5 Coat & cook the cod:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the chickpea flour (tapping off any excess). In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until browned and cooked through. Remove from heat.

6 Plate your dish:

Divide the roasted squash and finished couscous between 2 plates. Top with the cooked cod fillets. Garnish with the mint (roughly chopping just before adding). Enjoy!

Plate your dish: