Moroccan Cous Cous and Vegetables

Food magazines are just like movies---they represent fantasy. But when you splurge on the $90 grocery cart, gather a little patience and focus a creative eye, you can cook up something even better than what you see on the pages of Bon Appetit, and fantasy can happen in your very own house.

Take this Moroccan Vegetables and Cous Cous recipe, the closest thing I've found to food heaven since I started the site. It turned out even better than the magazine I got it from. And all the ingredients were already in my fridge!

1. To make the special Moroccan seasoning, Ras El Hanout you need:

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

Mix all ingredients in a small bowl and seal in a small airtight tupperware container until ready to use. It keeps for up to a year.

2. To make the dish itself, you need:

• 3 tsp olive oil
• 3 cloves garlic, minced
• 1 tbsp Ras El Hanout
• 1 large sweet potato, peeled and diced into 1-inch pieces
• 2 carrots, peeled and cut into 1-inch pieces
• 1/4 head cabbage, cut into 1-inch pieces
• 1/2 red bell pepper cut into chunks
• 1/4 cup raisins, soaked in 2 or 3 tbsp warm water for 10 minutes, drained
• 1/2 to 1 tsp hot sauce
  
• 3/4 cup canned chickpeas, drained and rinsed
• 12 oz. white fish cut into chunks
• 1 1/3 cup whole wheat couscous or quinoa
• 1/2 cup fresh cilantro, chopped
  

* Heat oil in a large skillet over medium heat. Add garlic and Ras El Hanout. Quickly stir until brown, about 1 minute. Add sweet potato, carrots and cabbage. Add enough water so vegetables are covered. Cover and cook for 25-30 minutes until veggies are soft but not cooked through. Add pepper and hot sauce. Cook for another 10 to 15 minutes until tender.

* Mix in raisins and chickpeas. Bring to a simmer over medium heat and place fish on top of mixture (don't stir it in, it will break up) Cook, covered, for 10 to 15 minutes or until fish is easily forked. The fish will steam on top.

*While fish is cooking, boil 1 1/3 cup water in small saucepan over high heat. Add quinoa or cous cous. Cook according to instructions. Remove from heat and set aside. Fluff.

*To serve, place 1/2 cup cous cous in bowl and pour 1 cup of the mixture over the top. Sprinkle with cilantro.