Mediterranean Freekeh Bowl with Za'atar Crusted Cod and Roasted Summer Vegetables

Ingredients

• 2 each Cod Fillets
• 1.5 tablespoons Za'atar Spice Blend
• 0.5 tablespoon Extra Virgin Olive Oil
• 0.125 teaspoon Sea Salt
• 0.125 teaspoon Black Pepper
• 0.5 cup Whole Grain Freekeh
• 1.5 cups Low Sodium Vegetable Broth
• 0.0625 teaspoon Sea Salt
• 1 small Red Bell Pepper
• 1 small Green Zucchini
• 0.5 tablespoon Extra Virgin Olive Oil
• 0.0625 teaspoon Sea Salt
• 0.125 teaspoon Black Pepper
• 1 cup Cherry Tomatoes
• 0.25 cup Kalamata Olives
• 0.25 small Red Onion
• 2 tablespoons Fresh Parsley
• 1 tablespoon Fresh Mint
• 2.5 tablespoons Extra Virgin Olive Oil
• 1.5 tablespoons Fresh Lemon Juice
• 0.5 teaspoon Lemon Zest
• 1 small clove Garlic
• 0.5 teaspoon Dried Oregano
• 0.0625 teaspoon Sea Salt
• 0.125 teaspoon Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Rinse freekeh under cold water. In a small saucepan, combine freekeh, low sodium vegetable broth (or water), and 0.0625 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until liquid is absorbed and freekeh is tender. Fluff with a fork.
2. While the freekeh cooks, prepare the vegetables. On a baking sheet, toss diced red bell pepper and green zucchini with 0.5 tbsp olive oil, 0.0625 tsp salt, and 0.125 tsp pepper. Roast for 20-25 minutes, or until tender-crisp and slightly caramelized.
3. Pat cod fillets dry with paper towels. Season evenly on both sides with za'atar, 0.125 tsp salt, and 0.125 tsp pepper. Heat 0.5 tbsp olive oil in a non-stick skillet over medium-high heat. Sear cod for 3-4 minutes per side, or until flaky and cooked through.
4. While everything cooks, prepare the lemon-herb vinaigrette. In a small bowl, whisk together 2.5 tbsp extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, 0.0625 tsp salt, and 0.125 tsp pepper until well combined.
5. To assemble the bowls, divide the cooked freekeh evenly between two serving bowls. Top each with the roasted vegetables, halved cherry tomatoes, halved Kalamata olives, and thinly sliced red onion. Place a seared cod fillet on top of each bowl. Drizzle generously with the lemon-herb vinaigrette and garnish with fresh parsley and mint before serving.

Nutrition (per serving)