Moroccan Spiced Cod with Vegetable Tagine

Prepare all vegetables: dice 1/2 onion, mince 2 cloves of garlic, dice 1/2 bell pepper, slice 1/2 zucchini into half-moons, and dice 1 carrot.

In a bowl, mix 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp paprika, 1/8 tsp cinnamon, and 1/8 tsp turmeric to create a spice mix for the cod.

Pat the 6 oz cod fillet dry with paper towels and season with salt, pepper, and half of the spice mixture. Let it marinate while preparing the tagine.

Heat 1/2 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add the diced carrot and cook for 2-3 minutes, then add the bell pepper and zucchini. Cook for another 3-4 minutes.

Add the remaining spice mix, 1/2 tsp harissa paste, and stir to coat the vegetables.

Add 1/2 cup diced tomatoes, 1/4 cup chickpeas, and 1/4 cup vegetable broth. Bring to a simmer, then reduce heat to low and cover. Cook for 15 minutes, stirring occasionally.

Meanwhile, prepare 1/3 cup couscous according to package instructions.

In a separate non-stick pan, heat the remaining 1/2 tbsp olive oil over medium-high heat. Place the cod fillet in the pan and cook for 3-4 minutes per side until golden and cooked through (internal temperature of 145°F).

Squeeze juice from 1/4 lemon over the tagine and stir in 1 tbsp chopped cilantro. Season with salt and pepper to taste.

Serve the cod over the couscous, with the vegetable tagine spooned alongside. Garnish with the remaining 1 tbsp cilantro and lemon wedges from the remaining 1/4 lemon.