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1
Heat oil in large stockpot over medium heat, add garlic and Ras El Hanout.
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2
Quickly stir until brown, about 1 minute.
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3
Then add next 5 ingredients (sweet potato, turnips, zucchini, carrots and cabbage).
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4
Pour in enough water to cover vegetables.
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5
Cover and cook for 25-30 minutes, until vegetables are soft but not fully cooked.
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6
Add pepper, green beans, Harissa and sea salt.
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7
Cook for another 10-15 minutes, until tender.
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8
Ladle out 3 cups of broth and vegetables (1 1/2 cups each).
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9
Puree in blender until thick.
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10
Add back to stew.
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11
RECIPE CAN BE MADE UP TO HERE UP TO 2 DAYS IN ADVANCE.
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12
Keep mixture stored in airtight container in refrigerator until ready to continue.
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13
Mix in raisins and chickpeas.
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14
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.
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15
Cover and cook for 10-15 minutes until the fish flakes easily with a fork.
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16
Fish will steam on top.
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17
While fish is cooking, boil 1 1/2 cups water in a saucepan over high heat.
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18
Take off heat, add in couscous, and cover.
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19
Set aside for 5 minutes.
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20
Fluff couscous with fork.
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21
To serve, put 1/2 cup couscous in bowl.
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22
Pour 1 cup of vegetable-fish mixture on top, and sprinkle 1 tablespoon of chopped cilantro on the very top.
