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Clean Eating Moroccan Couscous With 7

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Ingredients

Adjust Servings:
3 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon ras el hanout spice blend (or recipe #374781 #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 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)

Nutritional information

140.4
Calories
26 g
Calories From Fat
2.9 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
356.5 mg
Sodium
26.9 g
Carbs
5.7 g
Dietary Fiber
10 g
Sugars
4 g
Protein
209g
Serving Size

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Clean Eating Moroccan Couscous With 7

Features:
    Cuisine:

    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

    • 105 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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