Moroccan Cod and Bulgur Salad

Serves: 2
Prep: 5 + 30 mins
Cook: 15 – 25 mins

 447 kcal
18g Fats
42g Carbs
34g Protein

Dairy-Free, High-Protein


  • 10 oz. (300g) cod fillets
  • 1 tbsp. lemon juice
  • 2 cloves garlic, crushed
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • ½ tsp. cumin
  • pinch of saffron
  • 2 tbsp. olive oil
  • scant ½ cup (100g) of bulgur groats
  • 1 tomato, chopped
  • ¼ onion, chopped
  • 15 green olives, halved
  • 3 sprigs of parsley, chopped
  • lemon wedges, to serve


Drizzle the cod fillets with lemon juice, then season with salt and pepper. Rub with the garlic and the rest of the spices and coat with 1 tbsp. of oil. Leave for half an hour to marinade.

Cook the bulgur in salted water (about 15 minutes) and once cooked, set aside. Place the chopped tomato in a salad bowl, add in the chopped onion, olives and parsley. Season with salt and pepper, mix and set aside.

Heat the pan, and fry the cod for about 3-4 minutes each side, until cooked throughout, then remove from the pan.

Heat the cooked bulgur on the same pan, with the remaining juices, then divide between plates. Serve with the cod and top with the prepared tomato salad. Serve with lemon wedges.