Couscous with Seven Vegetables Recipe | Clean Eating - Clean Eating Magazine

Couscous with Seven Vegetables

The key to creating this classic dish is to use an assortment of vegetables. In Morocco, seven is a lucky number, but you can use as many or as few as you have on hand.
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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 3 tsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp Ras El Hanout (see recipe for homemade blend, below) or any Moroccan spice blend
  • 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
  • 1/2 cup green beans (about 2 oz), cut in thirds
  • 1/2 to 1 tsp harissa or any chile paste or hot sauce
  • 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 whitefish (tilapia, haddock or sole), cut into chunks
  • 1 1/3 cup whole-wheat couscous
  • 1/2 cup fresh cilantro, chopped, divided

RAS EL HANOUT

  • (makes 2 tbsp)

INGREDIENTS:

  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp allspice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander

Preparation

  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). Purée 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.

RAS EL HANOUT

  1. 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.

Nutrition Information

  • Serving Size: 1/2 cup couscous and 1 cup vegetable-fish stew [including 2 oz fish]
  • Calories: 260
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 35 mg
  • Fat Content: 3.5 g
  • Fiber Content: 8 g
  • Protein Content: 19 g
  • Sodium Content: 310 mg
  • Sugar Content: 10 g