Spicy Cod Stew with Couscous
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
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