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Preheat oven to 450°F. Combine cauliflower, garlic, olive oil, thyme, 1/4 teaspoon salt and pepper on a large rimmed baking sheet. Bake for 15 minutes.
Meanwhile, place cod on a cutting board. Combine panko, Parmesan and 2 tablespoons parsley in a small bowl. Dip top of each fillet in egg white, then in panko mixture, and place on a baking sheet. Once cauliflower has cooked for 15 minutes, add cod to oven. Stir raisins and walnuts into cauliflower, and bake cod and cauliflower for 10 minutes or until desired doneness.
Bring broth and the remaining 1/2 teaspoon salt to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
Stir the remaining 2 tablespoons parsley into the cauliflower. Serve cod with couscous and cauliflower.