Couscous With Seven Vegetables Recipe

Name: Couscous With Seven Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons olive oil; 3 garlic cloves, minced; 1 tablespoon Ras El Hanout Spice Blend (see recipe for homemade blend, below); 1 large sweet potato, peeled and diced into 1-inch pieces; 2 small turnips, peeled and diced into 1-inch pieces; 1 medium zucchini, diced into 1-inch pieces; 2 carrots, peeled and cut into 1-inch pieces (10 oz); 14 head cabbage, cut into 1-inch pieces (about 1/2 lb); 12 red bell pepper, cut into chunks; ½ cup green beans, cut in thirds (about 2 oz); 12-1 teaspoon harissa or 12-1 teaspoon chile, paste or 12-1 teaspoon hot sauce; ½ teaspoon sea salt; ¼ cup raisins, soaked in warm water for 10 minutes and drained; ¾ cup canned chickpeas, drained and rinsed; 16 ounces white fish, cut into chunks (tilapia, haddock or sole); 1 ⅓ cups whole-wheat couscous; ½ cup fresh cilantro, chopped, divided; 1 ½ teaspoons cinnamon; 1 teaspoon ginger; 1 teaspoon turmeric; ½ teaspoon ground black pepper; ½ teaspoon allspice; ½ teaspoon ground cumin; ½ teaspoon ground coriander

Servings: persons

3 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon Ras El Hanout Spice Blend (see recipe for homemade blend, below)
1 large sweet potato, peeled and diced into 1-inch pieces
2 small turnips, peeled and diced into 1-inch pieces
1 medium zucchini, diced into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces (10 oz)
14 head cabbage, cut into 1-inch pieces (about 1/2 lb)
12 red bell pepper, cut into chunks
½ cup green beans, cut in thirds (about 2 oz)
12-1 teaspoon harissa or 12-1 teaspoon chile, paste or 12-1 teaspoon hot sauce
½ teaspoon sea salt
¼ cup raisins, soaked in warm water for 10 minutes and drained
¾ cup canned chickpeas, drained and rinsed
16 ounces white fish, cut into chunks (tilapia, haddock or sole)
1 ⅓ cups whole-wheat couscous
½ cup fresh cilantro, chopped, divided
1 ½ teaspoons cinnamon
1 teaspoon ginger
1 teaspoon turmeric
½ teaspoon ground black pepper
½ teaspoon allspice
½ teaspoon ground cumin
½ teaspoon ground coriander

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.
4
Pour in enough water to cover vegetables.
5
Cover and cook for 25 to 30 minutes, until vegetables are soft but not fully cooked.
6
Add pepper, beans, Harissa and salt.
7
Cook for another 10 to 15 minutes, until tender.
8
Ladle out 3 cups of broth and vegetables (1 1/2 cups each).
9
Puree in blender until thick.
10
Add back to stew.
11
Mix in raisins and chickpeas.
12
Bring to a simmer over medium heat and place fish on top of mixture (dont mix in, or fish will break up).
13
Cook, covered, for 10 to 15 minutes or until fish flakes easily with fork.
14
Fish will steam on top.
15
While fish is cooking, boil 1 1/3 cups water in a saucepan over high heat.
16
Take off heat, add couscous and cover.
17
Set aside for 5 minutes.
18
Fluff with fork.
19
To serve, place 1/2 cup couscous in bowl.
20
Pour 1 cup vegetable-fish mixture over top and sprinkle with 1 tbsp cilantro.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 teaspoons olive oil, 3 garlic cloves, minced, 1 tablespoon Ras El Hanout Spice Blend (see recipe for homemade blend, below), 1 large sweet potato, peeled and diced into 1-inch pieces, and more.

Yes, Couscous With Seven Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Seven Vegetables

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