Keto Moroccan Spiced Cod with Cauliflower Couscous

This Keto Moroccan Spiced Cod with Cauliflower Couscous is a delightful and fragrant dish, combining the aromatic spices of North Africa with the lightness of flaky cod and the versatility of cauliflower to fit into your ketogenic lifestyle.

Course Dinner

Cuisine Moroccan

Keyword Cauliflower Couscous, Keto Dinner, Keto Moroccan Cod, Low Carb Moroccan Dish, Spiced Cod Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 238kcal

Equipment

Food processor
Non-stick skillet
Mixing bowls
Measuring cups and spoons

Ingredients

Moroccan Spiced Cod

4 fillets cod 6 ounces each or 170 grams
1 tsp ground cumin 2 grams
1 tsp smoked paprika 2 grams
½ tsp ground coriander 1 gram
¼ tsp cayenne pepper 0.5 grams
½ tsp garlic powder 1 gram
2 tbsp olive oil 30 ml

Cauliflower Couscous

1 large head cauliflower, riced about 4 cups or 500 grams
1 tbsp olive oil 15 ml
½ cup diced red onion 75 grams
2 cloves garlic, minced about 6 grams
½ tsp ground turmeric 1 gram
½ cup chicken or vegetable broth 120 ml
¼ cup chopped fresh parsley 15 grams

Instructions

Prepare the Cod: In a small bowl, mix together cumin, smoked paprika, coriander, cayenne pepper, garlic powder, salt, and pepper. Rub this spice mixture over the cod fillets evenly.
Cook the Cod: Heat olive oil in a non-stick skillet over medium heat. Once hot, add the cod fillets and cook for about 4 minutes on each side, or until the fish flakes easily with a fork. Remove from heat and keep warm.
Make the Cauliflower Couscous: While the cod is cooking, pulse the cauliflower florets in a food processor until it resembles couscous.
Sauté the Vegetables: In another skillet, heat olive oil over medium heat. Add the red onion and garlic, sautéing until the onion is translucent, about 3 minutes.
Cook the Cauliflower: Add the riced cauliflower to the skillet, stirring to combine with the onions and garlic. Sprinkle with turmeric, and then pour in the broth. Cover and let it steam for about 5 minutes, or until the cauliflower is tender.
Finish the Couscous: Remove the lid, and if there is any liquid left, cook for another minute or two until it's evaporated. Stir in the fresh parsley, and season with salt and pepper to taste.
Serve: Plate the spiced cod over a bed of the warm cauliflower couscous and enjoy immediately.

Notes

To ensure the cod doesn't stick, ensure your skillet is well heated before adding the fish.

You can adjust the level of spice to your preference by increasing or decreasing the amount of cayenne pepper.

For an even more authentic Moroccan experience, add a sprinkle of chopped almonds or a few raisins to the cauliflower couscous before serving. Remember, this will alter the net carbs.

Nutrition