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Ready in 30 minutes

Spice-Crusted Cod with Hummus Sauce

Warm Roasted Carrot, Kale & Pearl Couscous Salad

Cooking time

30 minutes




690 /serving

Mild, moist and lean, cod fillets can take on just about any flavour profile and come out a winner. This Middle Eastern-inspired recipe makes the most of their tender-firm texture: enrobed in our lively Dash of Dukkah blend and crisped to perfection, it plays delicately off the hummus sauce (the secret: a squirt of orange juice). Combined with a zingy pearled couscous salad loaded with roasted veggies, every mouthful is worthy of an audible sigh of contentment.

We will send you:

  • 4 Cod fillets
  • 300g Carrots
  • 1 Orange
  • 100g Chopped kale
  • 250g Multicoloured pearl couscous
  • 90g Hummus
  • 50g Sunflower seeds
  • 60ml Lemon & Sumac vinaigrette
  • 36g Dash of Dukkah blend (sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint, rice flour)

Contains: Cod, Sesame, Wheat

You will need:

Large pot
Large pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
3 g
990 mg
Total Carb
76 g
9 g
37 g
9 g
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Boil the couscous
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 12 min., until tender. Drain, rinse under cold water and toss with a drizzle of oil to prevent clumping.
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Roast the vegetables
Meanwhile, quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of olive oil and S&P. Roast, 14 to 16 min., until beginning to soften. Remove from the oven, flip and add the kale, a drizzle of olive oil and S&P; toss well. Roast, 6 to 8 min., until the carrots are tender and the kale has wilted.
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Toast the sunflower seeds
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of olive oil on medium-high. Toast the sunflower seeds, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl; season with S&P. Reserve the pan.
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Prepare & cook the cod
Pat the cod dry with paper towel; season with S&P. Place the spices on a plate; season with S&P. Working one at a time, coat the cod in the spices. In the reserved pan, heat a drizzle of olive oil on medium-high. Cook the cod*, 3 to 4 min. per side, until golden brown and cooked through.
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Make the salad & hummus sauce
Meanwhile, juice the orange. In a large bowl, combine the couscous, vegetables, ⅔ of the vinaigrette, ½ the orange juice, a drizzle of olive oil and S&P. In a medium bowl, combine the hummus, remaining orange juice, remaining vinaigrette, a drizzle of olive oil and S&P.
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Plate your dish
Divide a spoonful of the hummus sauce between your bowls and spread out in a circular motion. Top with the salad and cod. Garnish with the sunflower seeds. Serve the remaining hummus sauce on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.