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 Popsie’s wild Alaska cod portions
• 1 Tbsp extra virgin olive oil
• Salt, to taste
• Harissa aioli
• 8-12 cups mixed greens

Directions

1. Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange, olive oil, then season with salt and pepper.

2. Heat oven to 425°. 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.

3. Reduce oven temperature to 400°. 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.

4. 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.