Crispy Cod & Spiced Couscous with Acorn Squash & Rainbow Chard

Crispy Cod & Spiced Couscous

with Acorn Squash & Rainbow Chard

25 MIN
2 Servings
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    585 Cals (est.)
fresh
ingredients
Crispy Cod & Spiced Couscous with Acorn Squash & Rainbow Chard
Title
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tips & techniques
Rainbow Chard
step-by-step
instructions
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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!

Tips from Home Chefs

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Crispy Cod & Spiced Couscous

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:
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.

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:
Coat & cook the cod:
Slotted Spatula
Searing
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:
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