Couscous with fish and vegetables - Le Coup de Grâce

Ingredients

• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 orange bell pepper, diced
• 3 Nantes carrots, cut in half lengthwise then sliced
• Olive oil
• 1 celery stalk, sliced
• 1 zucchini diced
• 1 cup red cabbage sliced ​​thinly and coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons sweet harissa
• 2 tablespoons sweet smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon saffron
• The juice of 1 lemon
• 1/2 cup white wine
• 1.5 lb haddock, cut into large pieces
• 540ml chickpeas, rinsed and well drained
• 1 cup raisins
• 2 cups vegetable broth
• 2 cup medium couscous
• Fresh parsley to garnish
• Lemon wedges
• Salt and pepper from the mill