Moroccan Couscous with Seven Vegetables

>> Friday, May 1, 2009

This might be my favorite recipe yet. It turned out so, so yummy! It's not very spicy at all and spells delicious. The downside? It takes a long time to make. It would be a great Sunday thing to make and then eat throughout the week.

Sauteing the Ras El Hanout, garlic & olive oil:

Adding in the first few veggies and water:

Putting the pureed veggies back into the dish:

I have no idea why the picture is sideways because it's correct on my computer! ???

Finally, enjoying the final product with some cilantro on top:

And the breakdown:


  • 3 tsp olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp Ras El Hanout (see 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 (10 oz), peeled and cut into 1-inch pieces
  • 1/4 head cabbage (about 1/2 lb), cut into 1-inch pieces
  • 1/2 red bell pepper, cut into chunks (I used the whole thing)
  • 1/2 cup green beans (about 2 oz), cut into thirds (didn't use because I was out)
  • 1/2 to 1 tsp Harissa or any chile paste or hot sauce (I used 1 tsp Cholula)
  • 1/2 tsp sea salt
  • 1/4 cup raisins, soaked in 2 or 3 Tbsp warm water for 10 minutes, drained
  • 3/4 cup canned chickpeas, drained and rinsed
  • 16 oz white fish (tilapia, haddock or sole), cut into chunks (I used Tilapia)
  • 1 1/3 cup whole-wheat couscous
  • 1/2 cup fresh cilantro, chopped, divided
  1. Heat oil in large stockpot over medium heat, add garlic and Ras El Hanout. Quickly stir until brown, about 1 minute. Then add next 5 ingredients. Pour in enough water to cover vegetables. Cover and cook for 25 to 30 minutes, until vegetables are soft but not fully cooked. Add pepper, beans, Harissa and salt. Cook for another 10 to 15 minutes, until tender.
  2. Ladle out 3 cups of broth and vegetables (1 1/2 cups each). Puree in blender until thick. Add back to stew.
  3. Mix in raisins and chickpeas. Bring to a simmer over medium heat and place fish on top of mixture (don't mix in, or fish will break up). Cook, covered, for 10 to 15 minutes or until fish flakes easily with fork. Fish will steam on top.
  4. While fish is cooking, boil 1 1/3 cups water in a saucepan over high heat. Take off heat, add couscous and cover. Set aside for 5 minutes. Fluff with fork. To serve, place 1/2 cup couscous in bowl. Pour 1 cup vegetable-fish mixture over top and sprinkle with 1 Tbsp cilantro.
Steps 1 & 2 can be completed up to 2 days in advance. Keep mixture in an airtight container in the refrigerator until you're ready to continue.

Ras El Hanout (Makes 2 Tbsp)
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp turmeric (careful! this stuff stains!!)
  • 1/2 tsp ground black pepper
  • 1/2 tsp allspice
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
Mix all ingredients in a small bowl until well blended. Seal in an airtight container and store in a dark, dry spot in the pantry; it will keep for up to a year.


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