Clean Eating Moroccan Couscous With 7 Vegetables

KateL's Note:

Entered for safe-keeping. From Clean Eating, May/June 2009. A good couscous is a very good thing -- lesson learned in the Parisian Latin Quarter. For Ras El Hanout Spice Blend, use Clean Eating Ras El Hanout Moroccan Spice Mix #374781

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 teaspoons olive oil
• 3 garlic cloves , minced
• 1 tablespoon Ras El Hanout Spice Blend (or Clean Eating Ras El Hanout Moroccan Spice Mix #374781) or 1 tablespoon moroccan seasoning (or Clean Eating Ras El Hanout Moroccan Spice Mix #374781)
• 1 large sweet potato , peeled and diced in 1-inch cubes
• 2 small turnips , peeled and diced in 1-inch cubes
• 1 medium zucchini , diced in 1-inch cubes
• 10 ounces carrots , peeled and cut into 1-inch cubes (2 carrots)
• ¼ head cabbage , cut in 1-inch cubes (about 1/2 pound)
• ½ red bell pepper , cut into chunks
• ½ cup green beans , cut in thirds (about 2 ounces)
• ½-1 teaspoon harissa or ½-1 teaspoon anychili paste or ½-1 teaspoon hot sauce
• ½ teaspoon sea salt
• ¼ cup raisins , soaked in 2-3 tablespoons warm water for 10 minutes and then drained
• ¾ cup canned chick-peas or ¾ cup garbanzo beans , drained and rinsed
• 16 ounces whole fish , cut into chunks (tilapia, haddock or sole)
• 1 ½ cups water
• 1 ½ cups whole wheat couscous
• ½ cup cilantro , chopped (for garnish)

Directions:

1. Heat oil in large stockpot over medium heat, add garlic and Ras El Hanout.
2. Quickly stir until brown, about 1 minute.
3. Then add next 5 ingredients (sweet potato, turnips, zucchini, carrots and cabbage). Pour in enough water to cover vegetables. Cover and cook for 25-30 minutes, until vegetables are soft but not fully cooked.
4. Add pepper, green beans, Harissa and sea salt. Cook for another 10-15 minutes, until tender.
5. Ladle out 3 cups of broth and vegetables (1 1/2 cups each). Puree in blender until thick. Add back to stew.
6. RECIPE CAN BE MADE UP TO HERE UP TO 2 DAYS IN ADVANCE. Keep mixture stored in airtight container in refrigerator until ready to continue.
7. Mix in raisins and chickpeas. Bring to a simmer over medium heat and place fish on top of mixture -- don't mix the fish in, or fish will break up. Cover and cook for 10-15 minutes until the fish flakes easily with a fork. Fish will steam on top.
8. While fish is cooking, boil 1 1/2 cups water in a saucepan over high heat.
9. Take off heat, add in couscous, and cover. Set aside for 5 minutes.
10. Fluff couscous with fork.
11. To serve, put 1/2 cup couscous in bowl. Pour 1 cup of vegetable-fish mixture on top, and sprinkle 1 tablespoon of chopped cilantro on the very top.