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http://www.lifestylefood.com.au/recipes/12437/cod-with-israeli-couscous-hawaij-and-zhoug

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Cod with Israeli Couscous, Hawaij and Zhoug

Boston star Ana Sortun of Oleana uses Turkish and Eastern Mediterranean spices to produce food described by The New York Times as ‘rustic-traditional and deeply inventive’. She insists that traditional spice blends can make our food rich,exciting, satisfying, comforting and provocative without the need for butter or cream.

Ingredients

Method

  • 1.

    In a large saucepan, heat the oil and butter until the butter begins to brown. Add garlic and stir to coat.

  • 2.

    Add tomatoes, hawaij, water and simmer gently for about 20 minutes.

  • 3.

    Season with salt and pepper to taste.

  • 4.

    Chop brussel sprouts and mix with butternut squash. Toss with a little extra virgin olive oil, the Israeli couscous and season with salt and pepper to taste.

  • 5.

    Stir into tomato sauce and add the water. Dish into casseroles.

  • 6.

    Pre-heat oven to 220°C.

  • 7.

    Cut cod into 175g portions and season both sides with salt and pepper.

  • 8.

    Place in centre of casserole dish and bake until bubbly and cod is just cooked through.

  • 9.

    About 20 minutes, depending on the thickness.

  • 10.

    Serve with zhoug.

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» Top Wine Matches For This Recipe

Andrew Graham

Grenache, Shiraz and Pinot Noir are the best wines to pair with Cod with Israeli Couscous, Hawaij and Zhoug.

 
 

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