Name: Spicy Cod Stew with Couscous
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 red onion, roughly chopped; 2 zucchini, halved lengthwise and cut into 1-inch-thick half moons; 2 cups cubed butternut squash (about 8 ounces); 2 teaspoons ras el hanout; Kosher salt; 1 15-ounce can fire-roasted diced tomatoes; 3 tablespoons harissa; Juice of 1 lemon; 1 1/4 pounds cod filet, cut into 4 pieces; 3/4 cup couscous; 1/3 cup golden raisins

Directions

Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large wide pot over medium heat. Add the red onion and cook, stirring occasionally, until softened, about 5 minutes. Add the zucchini, butternut squash, ras el hanout and 3/4 teaspoon salt. Cook, stirring, until the vegetables are well coated. Add 1 1/2 cups water, the tomatoes, harissa and a big pinch of salt. Bring to a boil; stir, then reduce the heat, cover slightly and simmer until the vegetables are very tender, 12 to 15 minutes. Stir in the lemon juice and season with salt.
Meanwhile, season the fish with salt and put in a 9-by-13-inch baking dish. Rub with 2 teaspoons olive oil. Bake until just cooked through, about 12 minutes.
While the fish cooks, put the couscous, raisins and a pinch of salt in a medium heatproof bowl. Combine 3/4 cup water and the remaining 4 teaspoons olive oil in a small saucepan. Bring to a boil, then pour the water over the couscous; stir together. Tightly cover the bowl with a lid or plastic wrap; set aside 5 minutes.
Transfer each piece of cod to a shallow bowl. Spoon the vegetables and broth over the cod. Fluff the couscous with a fork and divide among the bowls.

Photograph by Andrew Purcell

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