moroccan cod and bulgar salad
  • 10 oz. (300g) cod fillets
  • 1 tbsp. lemon juice
  • 2 cloves garlic, crushed
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • ½ tsp. cumin
  • pinch of saffron
  • 2 tbsp. olive oil
  • Scant ½ cup (100g) of bulgur groats
  • 1 tomato, chopped
  • 1/4 onion, chopped
  • 15 green olives, halved
  • 3 sprigs of parsley, chopped
  • lemon wedges, to serve

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


Cook the bulgur in salted water (about 15 minutes) and once cooked set aside. Place the chopped tomato in a salad bowl, add in the chopped onion, olives and parsley. Season with salt & pepper, mix and set aside.


Heat the pan, and fry the cod for about 3-4 minutes each side, until cooked throughout, then remove from the pan.


Heat the cooked bulgur on the same pan, with the remaining juices, then divide between plates. Serve with the cod and top with the earlier prepared tomato salad. Serve with lemon wedges.

Nutrition per serving:

 447 kcal         

 18g Fats

  42g Carbs       

 34g Protein