Spicy Cod Stew with Couscous
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 54 milligrams
- Sodium
- 1162 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 6 grams
- Sugar
- 17 grams
- Protein
- 30 grams
- Total: 35 min
- Active: 30 min
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.