Saffron-Kissed Cod with Zesty Freekeh Tabbouleh

Ingredients

• 2 fillets Cod fillets
• 1 pinch Saffron threads
• 1 large Lemon
• 3 tbsp Extra Virgin Olive Oil
• 0.5 cup Quick-cooking freekeh
• 1 cup Water or vegetable broth
• 0.5 medium Cucumber
• 1 cup Cherry Tomatoes
• 0.5 medium Red Bell Pepper
• 0.25 small Red Onion
• 0.25 cup Fresh Parsley
• 2 tbsp Fresh Mint
• to taste Salt
• to taste Black Pepper

Instructions

1. **Saffron Infusion & Cod Prep (5 minutes):** Pat cod fillets dry with paper towels. In a small bowl, crush saffron threads, then add 1 tablespoon of lemon juice and 1 tablespoon of extra virgin olive oil. Let it sit for 2-3 minutes to infuse. Season cod fillets generously with salt and pepper, then brush the saffron-infused oil over both sides.
2. **Freekeh & Veggie Prep (10 minutes - concurrent):** Rinse the freekeh well under cold water. In a small saucepan, bring 1 cup of water or vegetable broth to a boil. Add the rinsed freekeh and a pinch of salt, reduce heat to low, cover, and simmer for 15-20 minutes until the freekeh is tender and liquid is absorbed. While freekeh cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, finely mince the red onion, and chop the fresh parsley and mint.
3. **Cook Cod (8 minutes):** Heat the remaining 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned cod fillets in the skillet. Sear for 3-4 minutes per side, or until the cod is opaque throughout and flakes easily with a fork.
4. **Assemble Tabbouleh (5 minutes):** In a large bowl, combine the cooked freekeh (allow to cool slightly if just finished cooking), diced cucumber, halved cherry tomatoes, diced red bell pepper, minced red onion, chopped parsley, and chopped mint.
5. **Dress & Serve (2 minutes):** In a small bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, the remaining lemon juice (about 1-2 tablespoons, to taste), and season with salt and pepper. Pour this dressing over the freekeh salad and toss gently to combine. Taste and adjust seasoning as needed. Serve the saffron-kissed cod alongside the zesty freekeh tabbouleh. Garnish with an extra lemon wedge if desired.

Nutrition (per serving)