Grilled Tandoori Cod
with Homemade Raita & Leafy Lime Couscous
Cooking time
25 minutes
Servings
4
Calories
360 /serving
Chunky, creamy, garlicky, minty… this raita is out of this world. Making it from scratch with cucumbers and yogurt is a perfect kid-level project for an Indian-themed BBQ, where the heat of the grill works like a tandoor oven to cook the fish.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Mint
- 4 Cucumbers
- 1 Lime
- 15g Minced roasted garlic
- 200g Couscous
- 100g Greek yogurt
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Cod • Milk • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Small pot (or kettle)
BBQ (or pan)
Total Fat
6 g
Saturated Fat
1 g
Sodium
660 mg
Total Carb
44 g
Sugars
4 g
Protein
34 g
Fibre
4 g
Preparation
Cook the couscous
- Heat the BBQ on medium-high (or pan on medium-high), making sure to oil the grill first.
- In a small pot (or kettle), bring 2 cups water to a boil.
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous.
Mise en place
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- Thinly slice the cucumbers crosswise.
- Juice the lime.
Grill the cod
- Pat the cod* dry; rub with the spices, a drizzle of oil, black pepper and a pinch of salt.
- Add to a foil-lined section of the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.
Make the raita
- In a medium bowl, combine the yogurt, ½ the mint, ½ the garlic, ½ the lime juice and S&P.
- Add the cucumbers; toss well.
Dress the couscous
- To the bowl of couscous, add the spinach, remaining garlic and lime juice, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the couscous between your plates.
- Top with the cod and a spoonful of the raita.
- Garnish with the remaining mint.
- Serve the remaining raita on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
