Maroccan Cod & Bulgar Salad
Enjoy a light and flavorful Moroccan Cod with Bulgur Salad packed with lean protein from the cod and heart-healthy bulgur wheat. This dish is also a good source of vitamins and minerals from the fresh vegetables and herbs.
Ingredients
- 300 g cod fillets
- 1 tbsp lemon juice
- 2 cloves garlic (crushed)
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp cumin
- A pinch of saffron
- 1 tbsp coconut oil
- ½ cup bulgur groats
- 1 tomato (chopped)
- ¼ onion (chopped)
- 15 green olives (halved)
- 3 parsley sprigs (chopped)
- 1 lemon (cut into wedges to serve)
Instructions
- Drizzle the cod fillets with lemon juice, then season with salt and pepper. Rub with the garlic, and the rest of the spices and coat with 1 tbsp of coconut oil. Leave for half an hour to marinade.
- Cook the bulgur in salted water (about 15 minutes). Once cooked, set aside. Place the chopped tomato in a salad bowl, add in the chopped onion, olives and parsley. Season with salt and pepper, mix and set aside.
- Heat the pan, and fry the cod for about 3-4 minutes each side, until cooked through, then remove from the pan.
- Heat the cooked bulgur on the same pan, with the remaining juices, then divide between plates. Serve the bulgur with the cod, topped with the prepared tomato salad. Serve with lemon wedges.
Nutrition per serve
Calories: 270kcal | Carbohydrates: 12g | Protein: 29g | Fat: 13g | Fiber: 4g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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