Couscous with fish and vegetables

Name: Couscous with fish and vegetables
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 1 celery branch, sliced; 1 orange bell pepper, diced; 3 Nantes carrots, cut in half lengthwise then sliced; Olive oil; 1 zucchini, diced; 1 cup (250 ml) red cabbage, finely sliced and roughly chopped; 2 tbsp (30 ml) tomato paste; 2 tsp (10 ml) mild harissa; 2 tsp (10 ml) smoked mild paprika; 1 tsp (5 ml) cumin; 1/2 tsp (2.5 ml) ground coriander; 1/2 tsp (2.5 ml) turmeric; 1/2 tsp (2.5 ml) saffron; Juice of 1 lemon; 1/2 cup (125 ml) white wine; 1.5 lb (680 g) haddock, cut into large pieces; 540 ml chickpeas, rinsed and well drained; 1 cup (250 ml) raisins; 2 cups (500 ml) vegetable broth; 2 cups (500 ml) medium couscous; Fresh parsley for garnish; Lemon wedges; Salt and freshly ground pepper

Preparation 45 min
Cooking 20 min
Servings 6 to 8
Freezing I do not suggest

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Ingredients

1 yellow onion, finely chopped
3 garlic cloves, finely chopped
1 celery branch, sliced
1 orange bell pepper, diced
3 Nantes carrots, cut in half lengthwise then sliced
Olive oil
1 zucchini, diced
1 cup (250 ml) red cabbage, finely sliced and roughly chopped
2 tbsp (30 ml) tomato paste
2 tsp (10 ml) mild harissa
2 tsp (10 ml) smoked mild paprika
1 tsp (5 ml) cumin
1/2 tsp (2.5 ml) ground coriander
1/2 tsp (2.5 ml) turmeric
1/2 tsp (2.5 ml) saffron
Juice of 1 lemon
1/2 cup (125 ml) white wine
1.5 lb (680 g) haddock, cut into large pieces
540 ml chickpeas, rinsed and well drained
1 cup (250 ml) raisins
2 cups (500 ml) vegetable broth
2 cups (500 ml) medium couscous
Fresh parsley for garnish
Lemon wedges
Salt and freshly ground pepper

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Preparation

In a skillet heated over medium heat, add the onion, garlic, celery, and carrots followed by a good drizzle of olive oil. Salt, pepper, and mix. Cook for 3 to 4 minutes, stirring.
Add the orange bell pepper, zucchini, and cabbage followed by a drizzle of olive oil. Salt, pepper, and mix. Cook for 4 to 5 minutes, stirring.
Add the tomato paste, harissa, spices, lemon juice, and white wine then salt and pepper. Mix and continue cooking for 2 to 3 minutes to reduce to dry. Pour the mixture into a large pot. Set aside.
In the same skillet heated over medium-high heat, add the fish then salt and pepper. Cook for 4 to 5 minutes, stirring gently, until the fish is cooked. Pour into the large pot.
Heat the pot over high heat then add the chickpeas, raisins, and vegetable broth. Mix, cover, and bring to a boil.
Turn off the heat, add the couscous, and mix. Cover and let rest for 5 minutes then gently mix to aerate. Garnish with fresh parsley and serve with lemon wedges!