Healthy Dinner for One: Moroccan-Spiced Cod with Cauliflower Cous Cous and Carrots

Dinner, Healthy, Healthy (ish)

Moroccan-Spiced Cod with Cauliflower Cous Cous and Carrots

I’ve been eating really healthy (do not count those two glasses of wine Monday night plz) and I feel great. I sort of say that with an “ugh” because the sluggish feeling I had before was all thanks to cinnamon rolls and the glory of brioche bread. Probably. It’s always a bummer when you eat healthy food and you’re like, YEP they’re right!

I wish I felt fantastic when I ate all of the delicious things I love cooking and baking but I often times don’t. I mean, I don’t feel awful, awful, I just feel better when I eat healthy. I’m pretty sure I speak for all of us when I say that.

Moroccan-Spiced Cod with Cauliflower Cous Cous and Carrots

Today we’re not talking about bread or boyz or life…we’re talking about cauliflower cous cous, which is about half as exciting. I’m sorry.

The cous cous is actually a lot like cauliflower rice but instead of sautéing it, it’s actually steamed which helps give it a softer texture. I mixed mine with a bit of preserved lemon bits (yep, it worked!) and salt. SO GOOD.

Moroccan-Spiced Cod with Cauliflower Cous Cous and Carrots

Moroccan-Spiced Cod with Cauliflower Cous Cous and Carrots

If you don’t have preserved lemons (you can actually buy them at the olive bar at Whole foods), feel free to just add a good amount of lemon juice in there. You want the taste to be fresh and herbaceous.

The carrots and olives and cod cook together on the pan. This dish was sort of inspired from the book Sheet Pan Cooking. Have you seen this book? It’s all about dishes cooked on a sheet pan together. Kinda smart—very into it!

The cod cooks pretty quickly so I add that much later in the cooking process. But still, this means less mess, less dishes, which all help when cooking for one.

Just an FYI, if you’re like all these healthy dishes are a snooze-fest, I’m coming back next week with some really awesome baked goods SO GET READY!

Moroccan-Spiced Cod with Cauliflower Cous Cous and Carrots

Healthy Dinner for One: Morrocan-Spiced Cod with Cauliflower Cous Cous and Carrots

Print
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 1 bowl of health

Ingredients

  • 2 tablespoons water
  • 1/2 1-pound head of cauliflower, florets trimmed and stems discarded
  • 1 tablespoon minced preserved lemon*, see below for substitute or juice from 1/2 lemon
  • Salt
  • Olive oil
  • 2 teaspoons ras al hanout
  • 3 ounce cod filet, washed and patted dry
  • 2 carrots, trimmed and sliced in half, lengthwise
  • 5 castrevelano olives
  • Small handful of Italian parsley, minced

Directions

  • Preheat oven to 400 degrees F. To a food processor, add the florets of cauliflower and pulse until they resemble crumbles. To a small sauté pan, set over medium low heat, add a few tablespoons of water. Pour the cauliflower crumbles in the pan and cover. Allow to steam for about 5 minutes or until the cauliflower cous cous are softened. Stir in the preserved lemon (if using) or lemon juice, a few pinches of salt and mix. Give it a taste and adjust the salt and lemon juice according to your liking. Turn the heat off and cover until you’re ready to serve.
  • Line a small baking sheet with parchment. On the baking sheet (we’re not even going to use a cutting board), add the carrots, olives and cod filet. Drizzle about a tablespoon of olive oil over them and rub them thoroughly. Sprinkle the carrots and cod with the ras al hanout and a few liberal pinches of salt. Place the cod and olives on a paper towel. Transfer the baking sheet with the carrots to the oven to roast for about 10 minutes. At the 10-minute mark, add the cod and olives to the baking sheet. Roast everything, together, for an additional 5 to 8 minutes, until the cod is firm to the touch.
  • To serve, mix a handful of minced Italian parsley into the cous cous. Add the cous cous to a bowl, top with the olives, carrots and filet of cod and sprinkle with the last of the Italian parsley. This is health in a bowl!

Notes

Ras al hanout is a North African blend of spices. It has cumin, coriander, clove, cinnamon, nutmeg, mace, allspice, dry ginger, fenugreek and a few other things usually. If you don’t have it on hand, feel free to mix together a bit of cumin and coriander together and sprinkle that on top. It should still be delicious!
Preserved lemons can be homemade but can also be found at the olive bar at Whole Foods or other gourmet grocery stores.
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15 Comments

  • Reply Allison March 11, 2015 at 5:37 am

    This looks really good – I am always looking for new fish recipes. I’m right there with you and have been trying to eat healthy and get out of the “winter blues” – thank god for daylight savings time ha!

    • Adrianna Adarme
      Reply Adrianna Adarme March 11, 2015 at 11:19 am

      Oh daylight savings has been the best! Light until 6pm now!

  • Reply Ashley Nathalie March 11, 2015 at 6:31 am

    I’m really excited you’re sharing some healthy meals this week because I’m on a health kick too and if I saw some buttery brioche I might blow up from cravings haha! Thanks for sharing what you’re eating, you’re never boring! 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme March 11, 2015 at 11:18 am

      There is a loaf on the counter right now that my boyfriend brought in this house and it is killing me!!! Haha.

  • Reply Holley March 11, 2015 at 10:54 am

    yay this is great! my bf and i have opposite schedules so i am often cooking for myself and though it’s healthy it gets so redundant bc i aaallllllways make the same thing– creature of habit.

    • Adrianna Adarme
      Reply Adrianna Adarme March 11, 2015 at 11:18 am

      My boyfriend works at night so I pretty much always eat a long and cooking for one is SUCH a pain sometimes. xo

  • Reply Kate March 11, 2015 at 5:42 pm

    Love the healthy meals – yours are always amazing!

  • Reply Kari March 14, 2015 at 8:28 pm

    Cauliflower couscous is such an brilliant idea!
    Kari
    http://www.sweetteasweetie.com

  • Reply What’s Cooking | Wicked Healthy Washingtonian April 3, 2015 at 5:26 am

    […] slices.Dinners… lets just say I’ve been killing it on the dinner’s front. I made this Morroccan-spiced cod with cauliflower cous cous and purple asparagus. SO GOOD. Perfect Lenten Friday meal. It was so exciting to use the preserved […]

  • Reply Katrina April 10, 2015 at 7:37 pm

    Hey im going to try this. This is the second of your recipes that I’m attempting! My husband is on this OD health kick and since I love him…
    You think i can find this ras al hangout at Whole Foods too? In the spice aisle?

    • Adrianna Adarme
      Reply Adrianna Adarme April 10, 2015 at 8:24 pm

      Hiii! Haha. Yes, you absolutely will be able to find it at Whole Foods. If it’s not there for some strange reason, you can substitute a bit of ground cumin and ground coriander. Won’t be the exact same but will still be super flavorful.

  • Reply Janet May 23, 2015 at 11:12 pm

    Oh how I wish I felt better when on healthy food. I just feel hungrier and crave sugar and bread! Diabetes now demands that I eat healthy regardless of cravings, so thanks for the recipes!

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