Moroccan-Spiced Cod with Roasted Root Vegetables & Herbed Couscous

Ingredients

• 4 oz each cod fillets, skin removed, patted dry
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1/4 tsp sea salt
• pinch black pepper
• 2 medium carrots, cut into 2-inch pieces
• 1 1/2 medium parsnips, cut into 2-inch pieces
• 2 tsp olive oil, divided
• 3/4 cup dry whole wheat couscous
• 1 cup low-sodium vegetable broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1/2 whole lemon, wedges for serving

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots and parsnips with 1 tsp olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until starting to soften.

2. 2

   While vegetables roast, combine cumin, cinnamon, ginger, paprika, turmeric, salt, and pepper in a small bowl.