Chermoula cod with bulgar salad recipe | Sainsbury`s Magazine

Ingredients

• 2 x packs Taste the Difference cod loins (about 600g total)
• 1 tsp coriander seeds
• 2 tsp cumin seeds
• 3 garlic cloves, crushed
• 2 x 31g packs coriander, both stalks and leaves finely chopped, reserving a few leaves to garnish
• 1 whole preserved lemon, skin only, roughly chopped
• 2 tsp paprika
• 3 tsp lemon juice
• a pinch of cayenne
• 4 tbsp extra-virgin olive oil
• 200g bulgur wheat
• 75g raisins
• ½ x 28g pack flat leaf parsley, finely chopped
• juice of 1 lemon
• 1 lemon, cut into wedges, to serve