Clean Eating Moroccan Couscous With 7 Vegetables

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

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)
• 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 1/2-1 teaspoon any chili paste or 1/2-1 teaspoon 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 3/4 cup 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)

Recipe

• 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.