Clean Eating Moroccan Couscous With 7 Vegetables |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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 Ingredients:
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) |
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.
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