Ingredients

• 900g Cod filets
• 2 tbsp olive oil
•  6 tbsp (15 g)  chopped fresh parsley
• juice of half of lemon
• 4 tbsp olive oil
• 4 garlic cloves
• 2 tsp cumin seeds
• 2 tsp sweet La chinata smoked paprika
• 1 tsp hot La chinata smoked paprika
• ½ tsp salt
•  4 large oranges, peeled and cut into segments
• 120 g couscous
• 2 tbsp (5 g) chopped fresh parsley
• 50 g rucola
• 3 tbsp olive oil
• juice and zest of half of lemon
• 1 ½ tsp hot La chinata smoked paprika
• ½ tsp salt
• ¼ tsp pepper

Elaboration

To make chermoula sauce in the mortar and pestle or food processor place the cumin seeds, hot and sweet La chinata smoked paprika, garlic, lemon juice, olive oil and salt and grind them until you have smooth pasta. Add the chopped parsley and mix to combine. Set aside.

In a small saucepan bring to boil 1 cup (240 ml) water over high heat. Place the couscous in a bowl and pour over the boiling water. Cover and set aside for 10 minutes. Fluff up the couscous with a fork. Add olive oil, lemon juice, hot La chinata smoked paprika, salt, pepper and mix well. Add the orange slices, parsley and rucola and gently toss. Set aside.

In a heavy bottom pan heat 2 tablespoons of olive oil over medium high heat. Pat dry cod fillets with a paper towels and place them in the pan. Cook the fillets  for 3 minutes on each side. Serve immediately with couscous salad and chermoula sauce.