Couscous with Seven Vegetables

Name: Couscous with Seven Vegetables
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 tsp olive oil; 3 garlic cloves; 1 tbsp Ras El Hanout Spice Blend; 1 large sweet potato; 2 small turnips; 1 medium zucchini; 2 carrots; 0.25 head cabbage; 0.5 red bell pepper; 0.5 cup green beans; 0.5 tsp harissa; 0.5 tsp sea salt; 0.25 cup raisins; 0.75 cup canned chickpeas; 16 oz white fish; 1.333 cup whole-wheat couscous; 0.5 cup fresh cilantro; 1.5 tsp cinnamon; 1 tsp ginger; 1 tsp turmeric; 0.5 tsp ground black pepper; 0.5 tsp allspice; 0.5 tsp ground cumin; 0.5 tsp ground coriander

A Moroccan dish of chickpeas, fish and wheat couscous, seasoned with harissa and cinnamon and steamed. It's finished with cilantro.

1 hr 50 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 85 min · 110 min total
Difficulty: medium

1
Heat oil in large stockpot over medium heat, add garlic and Ras El Hanout. Quickly stir until brown, about 1 minute. Then add next 5 ingredients. Pour in enough water to cover vegetables. Cover and cook for 25 to 30 minutes, until vegetables are soft but not fully cooked. Add pepper, beans, Harissa and salt. Cook for another 10 to 15 minutes, until tender.
2
Ladle out 3 cups of broth and vegetables (1 1/2 cups each). Purée in blender until thick. Add back to stew.
3
Mix in raisins and chickpeas. Bring to a simmer over medium heat and place fish on top of mixture (don’t mix in, or fish will break up). Cook, covered, for 10 to 15 minutes or until fish flakes easily with fork. Fish will steam on top.
15 min
4
While fish is cooking, boil 1 1/3 cups water in a saucepan over high heat. Take off heat, add couscous and cover. Set aside for 5 minutes. Fluff with fork. To serve, place 1/2 cup couscous in bowl. Pour 1 cup vegetable-fish mixture over top and sprinkle with 1 tbsp cilantro.
5 min