Mix couscous with soup, ginger, 1 / 2 tsp coriander and 1 pinch of nutmeg. Marinade for about 10 minutes.
Peel carrots and grate coarsely. Cut onions into thin rings.
Remove the midribs of cabbage leaves. Cut cod in 3 pieces.
Mix couscous with carrot and onion, season with salt and pepper. Mix in a coated pan 10 tablespoons water and 2 tsp olive oil. Add couscous.
Season fish with lemon juice, salt and pepper and place them on the couscous. Cover fish with lemon slices and then with cabbage leaves. Salt cabbage. Close pan with aluminum foil tightly. Sauté covered at medium heat about 15 minutes, until soft.
For the dip mix well yoghurt, lemon juice and dill. Season with salt and pepper.