Tabbouleh with grilled fillet of cod
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Couscous; (1/2 lb) |
| 3 | larges | Ripe tomatoes |
| 1 | large | Red onion |
| 50 | grams | Raisins; (2 oz) |
| A bunch of fresh coriander | ||
| 2 | larges | Oranges; Juice of |
| 1 | Grapefruit; Juice of | |
| 2 | Lemons; Juice of | |
| Olive oil | ||
| 50 | grams | Dried apricots; (2oz) |
| 450 | grams | Cod fillet; (1.5lb) |
| Fresh thyme | ||
| 1 | tablespoon | Breadcrumbs |
| Salt and pepper | ||
Directions
Soak the couscous in water.
Dice the tomatoes and red onion and mix together with the raisins, apricots, coriander, salt and pepper and olive oil. Add the juices of the fruit and leave to marinade for one hour.
Combine the couscous and the above salad.
Cut the cod into 4 pieces. Sprinkle the cod with fresh thyme, the breadcrumbs and season with salt and pepper and olive oil.
Place on a tray and grill for about 3 minutes. Serve the cod on the bed of couscous.
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