Ingredients
-
3
-
3
-
1
-
1
-
2
-
1
-
10
-
1/4
-
1/2
-
1/2
-
1/2 - 1
-
1/2
-
1/4
-
3/4
-
16
Directions
Clean Eating Moroccan Couscous With 7 Vegetables, 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, 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
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Steps
|
1
Done
|
Heat Oil in Large Stockpot Over Medium Heat, Add Garlic and Ras El Hanout. |
|
2
Done
|
Quickly Stir Until Brown, About 1 Minute. |
|
3
Done
|
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
Done
|
Add Pepper, Green Beans, Harissa and Sea Salt. Cook For Another 10-15 Minutes, Until Tender. |
|
5
Done
|
Ladle Out 3 Cups of Broth and Vegetables (1 1/2 Cups Each). Puree in Blender Until Thick. Add Back to Stew. |
|
6
Done
|
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
Done
|
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
Done
|
While Fish Is Cooking, Boil 1 1/2 Cups Water in a Saucepan Over High Heat. |
|
9
Done
|
Take Off Heat, Add in Couscous, and Cover. Set Aside For 5 Minutes. |
|
10
Done
|
Fluff Couscous With Fork. |
|
11
Done
|
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. |
