We're excited to present the first in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks! Cooking School for Adults & Children!
For the Chermoula:
- 1 large bunch Cilantro, roughly chopped
- 1 bunch Chives, roughly chopped
- 1 Tbsp Ground Ginger
- 1 Tbsp Paprika
- ½ Tbsp Ground Cumin
- 1 tsp Salt, or to taste
- 1 Tbsp Red Pepper Flakes
- ¼ cup Olive Oil
- Juice of 1 Lemon
Place all ingredients into a food processor and process until smooth.
For the Cod:
- 1 lb Cod Fillets
- Farm True Ghee, for searing
Portion cod and season with salt and pepper. Heat a large sauté pan, add ghee and sear fish over high heat, on one side only, until nicely browned. Remove from heat and rub cod with chermoula. Wipe excess ghee from pan and return fish to pan, seared side up. Bake in a 350-degree oven until cooked through, approx. 8 minutes. Serve with remaining chermoula on the side.
For the Couscous:
- 1 cup Couscous
- 1 ½ cups Vegetable or Chicken Stock
- 1 bunch Parsley, chopped
- ½ cup Mint, chopped
- 1 clove garlic, finely minced
- ½ Cucumber, diced small
- 1 cup Cherry Tomatoes, quartered
- 3 oz Feta
- 12 Kalamata Olives
- Juice of 1 lemon
- ½ c. Extra Virgin Olive Oil
- Salt and Pepper, to taste
Bring stock to a boil with a pinch of salt. Remove from heat and stir in couscous. Cover with a lid and allow to steam for 5 minutes. Toss couscous in a large bowl with remaining ingredients. Enjoy!