Clean Eating Moroccan Couscous With 7 Vegetables Recipe #374842
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 Recipe #374781 #374781
by KateL
1½ hours | 25 min prep
SERVES 6 -8
- 3 teaspoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon Ras El Hanout Spice Blend or 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)
- 1/4 head cabbage, cut in 1-inch cubes (about 1/2 pound)
- 1/2 red bell pepper, cut into chunks
- 1/2 cup green beans, cut in thirds (about 2 ounces)
- 1/2-1 teaspoon harissa or any chili paste or hot sauce
- 1/2 teaspoon sea salt
- 1/4 cup raisins, soaked in 2-3 tablespoons warm water for 10 minutes and then drained
- 3/4 cup canned chick-peas or garbanzo beans, drained and rinsed
- 16 ounces whole fish, cut into chunks (tilapia, haddock or sole)
- 1 1/2 cups water
- 1 1/2 cups whole wheat couscous
- 1/2 cup cilantro, chopped (for garnish)
- 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 (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.
- Add pepper, green beans, Harissa and sea salt. Cook for another 10-15 minutes, until tender.
- Ladle out 3 cups of broth and vegetables (1 1/2 cups each). Puree in blender until thick. Add back to stew.
- 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.
- 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.
- While fish is cooking, boil 1 1/2 cups water in a saucepan over high heat.
- Take off heat, add in couscous, and cover. Set aside for 5 minutes.
- Fluff couscous with fork.
- 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.
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5 stars