- 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.
- Ladle out 3 cups of broth and vegetables (1 1/2 cups each). Purée in blender until thick. Add back to stew.
- 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.
- 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
- 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.
- 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
- Saturated Fat Content 0 g
- Sodium Content 310 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g