Name: Garlic Paprika Cod Couscous Pasta Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 300 g cod fillets; 200 g couscous; 1 piece medium zucchini; 1 piece ripe avocado; 3 cloves garlic; 1 tsp smoked paprika; 2 tbsp olive oil; 500 ml vegetable broth; to taste Salt and pepper; chopped (for garnish) fresh parsley; 1 tbsp sesame seeds; (for serving) lemon wedges (optional); (for heat) additional chili flakes (optional)

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Garlic Paprika Cod Couscous Pasta Bowl

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Welcome to a delightful culinary experience with our Garlic Paprika Cod Couscous Pasta Bowl! This dish combines the tender flavor of cod with fluffy couscous, vibrant zucchini, and creamy avocado. A perfect harmony of colors and textures, it’s garnished with fresh parsley and a sprinkle of sesame seeds, bringing an extra touch of nuance. Feel free to adjust the ingredients based on your preferences — maybe swap in your favorite veggies or add a little more spice!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Soft-Puréed Food

Cuisine: Global (Mediterranean-inspired)

Calories: 430

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g cod fillets
200 g couscous
1 piece medium zucchini
1 piece ripe avocado
3 cloves garlic
1 tsp smoked paprika
2 tbsp olive oil
500 ml vegetable broth
to taste Salt and pepper
chopped (for garnish) fresh parsley
1 tbsp sesame seeds
(for serving) lemon wedges optional
(for heat) additional chili flakes optional

Equipment

Large saucepan
Heatproof mixing bowl
Chef's knife
Cutting board
Fork (for fluffing couscous)

Method

Dice the zucchini and avocado, and mince the garlic. Set aside.
In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
In a skillet, heat the olive oil over medium heat. Season the cod fillets with salt, pepper, and smoked paprika. Cook for about 4-5 minutes on each side until the fish is opaque and flakes easily with a fork.
In the same skillet, add the diced zucchini and minced garlic. Sauté for 3-4 minutes until the zucchini is tender but still slightly crunchy.
In a large mixing bowl, combine the fluffed couscous, sautéed zucchini and garlic, and the cooked cod. Gently fold in the diced avocado.
Let the mixture rest for 5 minutes. Serve in bowls, garnished with fresh parsley and a sprinkle of sesame seeds. Enjoy with lemon wedges on the side if desired!

Nutrition

Calories: 430kcalCarbohydrates: 45gProtein: 30gFat: 15gSodium: 320mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Feel free to substitute the cod with other white fish such as tilapia or halibut if you prefer.
If you're looking to add more flavors, consider tossing in some cherry tomatoes for a burst of sweetness.
This dish can be stored in the refrigerator for up to 2 days, although the avocado may brown slightly.
Reheat gently on the stove with a splash of water to maintain moisture.
Enjoy experimenting and making this bowl your own!

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Garlic Paprika Cod Couscous Pasta Bowl