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). Pour in enough water to cover vegetables. Cover and cook for 25-30 minutes, until vegetables are soft but not fully cooked. 4. Add pepper, green beans, Harissa and sea salt. Cook for another 10-15 minutes, until tender. 5. Ladle out 3 cups of broth and vegetables (1 1/2 cups each). Puree in blender until thick. Add back to stew. 6. 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. 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. While fish is cooking, boil 1 1/2 cups water in a saucepan over high heat. 9. Take off heat, add in couscous, and cover. Set aside for 5 minutes. 10. Fluff couscous with fork. 11. 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. ---------------------------------------------------------------------------
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