Moroccan Cod and Bulgar Salad

With summer just around the corner, this delicious cod and bulgar salad is the perfect protein-packed supper to quell your appetite without leaving you feeling bloated. Best of all it’s super simple making it ideal for no-faff midweek suppers for all the family. 

This is a classic It’s So Simple recipe and has been a firm favourite with our clients since Day One! Often clients come to us thinking that bulgar wheat is ‘off limits’ because it’s a carbohydrate. This couldn’t be further from the truth – we love carbohydrates and you’ll often see pasta, grains and bread in our recipes!

Try this delicious recipe and let us know what you think! 


  • 10 oz. (300g) cod fillets 
  • 1 tbsp. lemon juice
  • 2 cloves garlic, crushed
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • ½ tsp. cumin 
  • pinch of saffron
  • 2 tbsp. olive oil
  • Scant ½ cup (100g) of bulgur groats
  • 1 tomato, chopped
  • ¼ onion, chopped
  • 15 green olives, halved
  • 3 sprigs of parsley, chopped lemon wedges, to serve


Serves 2

1. Drizzle the cod fillets with lemon juice, then season with salt and pepper. Rub with the garlic, and the rest of the spices and coat with 1 tbsp. of oil. Leave for half an hour to marinade.

2. Cook the bulgur in salted water (about 15 minutes) and once cooked, set aside. Place the chopped tomato in a salad bowl, add in the chopped onion, olives and parsley. Season with salt and pepper, mix and set aside. Heat the pan, and fry the cod for about 3-4 minutes each side, until cooked throughout, then remove from the pan.

3. Heat the cooked bulgur on the same pan, with the remaining juices, then divide between plates. Serve with the cod and top with the prepared tomato salad.

4. Serve with lemon wedges.

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