This hearty grain bowl is perfect for when you want something healthy but need more than just a salad. You can also substitute wild salmon or halibut for cod.Ā Harissa is a smokey-spicy condiment that originated in North Africa and is typically made of chiles, garlic, olive oil, citrus and a few warm spices. This addition to baked cod and hearty bulgar makes for a flavorful meal.Ā
Smoky Harissa Baked Alaska Cod Grain Bowl
Servings: 4 Ā Ā Ā Ā Ā Ā Prep Time: 20 minutesĀ Ā Ā Ā Cook Time: 25 minutes
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Ingredients
For the Bulgar Beans:
- 3 cup prepared bulgur wheat (or couscous)
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 orange, juiced and zested
- 2 Tbsp extra virgin olive oil
- Salt and pepper, to taste
For the Carrots:
- 1 lb tri-color carrots, large diced
- Salt and pepper, to taste
- 2 Tbsp canola or olive oil
For the Fish:
- 4 Popsieās wild Alaska cod portions
- 1 Tbsp extra virgin olive oil
- Salt, to taste
- Harissa aioli
- 8-12 cups mixed greens
Directions
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Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange, olive oil, then season with salt and pepper.
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Heat oven to 425Ā°. Toss carrots with olive oil, then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and edges are slightly charred.
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Reduce oven temperature to 400Ā°. Season Alaska cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on thickness of fish.
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For each serving: Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 Tbsp of harissa aioli onto greens. Place 1/4 of the total bulgur-beans mix over the greens. Spoon 1 Tbsp aioli where cod will be placed and add cod fillet. Place roasted carrots over the salad and around the cod. Brush cod with a teaspoon of olive oil. Sprinkle on some of the orange zest. Drizzle on additional 1 Tbsp aioli.