Clean Eating Moroccan Couscous With 7 Vegetables

• 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)
• 14 head cabbage, cut in 1-inch cubes (about 1/2 pound)
• 12 red bell pepper, cut into chunks
• 12 cup green beans, cut in thirds (about 2 ounces)
• 12-1 teaspoon harissa or 12-1 teaspoon any chili paste or 12-1 teaspoon hot sauce
• 12 teaspoon sea salt
• 14 cup raisins, soaked in 2-3 tablespoons warm water for 10 minutes and then drained
• 34 cup canned chick-peas or 34 cup garbanzo beans, drained and rinsed
• 16 ounces whole fish, cut into chunks (tilapia, haddock or sole)
• 1 12 cups water
• 1 12 cups whole wheat couscous
• 12 cup cilantro, chopped (for garnish)

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).
4. Pour in enough water to cover vegetables.
5. Cover and cook for 25-30 minutes, until vegetables are soft but not fully cooked.
6. Add pepper, green beans, Harissa and sea salt.
7. Cook for another 10-15 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. RECIPE CAN BE MADE UP TO HERE UP TO 2 DAYS IN ADVANCE.
12. Keep mixture stored in airtight container in refrigerator until ready to continue.
13. Mix in raisins and chickpeas.
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.
15. Cover and cook for 10-15 minutes until the fish flakes easily with a fork.
16. Fish will steam on top.
17. While fish is cooking, boil 1 1/2 cups water in a saucepan over high heat.
18. Take off heat, add in couscous, and cover.
19. Set aside for 5 minutes.
20. Fluff couscous with fork.
21. To serve, put 1/2 cup couscous in bowl.
22. Pour 1 cup of vegetable-fish mixture on top, and sprinkle 1 tablespoon of chopped cilantro on the very top.

olive oil, garlic, hanout spice, sweet potato, cubes, zucchini, carrots, cabbage, red bell pepper, green beans, any chili paste, salt, raisins, chickpeas, fish, water, whole wheat couscous, cilantro

Taken from www.food.com/recipe/clean-eating-moroccan-couscous-with-7-vegetables-374842 (may not work)