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5 from 1 vote

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

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 1 bowl of health


  • 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


  • 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!


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.


Serving: 1g