1. Place raisins in a sml bowl & cover w/warm water. Let soak for 10 min, drain & set aside. 2. Crush saffron & salt together in a mortar & pestle until a coarse powder forms. (Alternatively, place saffron & salt on a cutting board & use the flat side of a chef’s knife to grind into a coarse powder.) Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl. 3. Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat. Add the spice mixture & cook (stirring) until the mixture starts to foam. Add onions, sugar & the plumped raisins. Cook (stirring occ) until the onions turn light brown (20-25 min). Add 1 cup broth & nestle fish into the onion mixture. Cover & cook until the fish is flaky (8-10 min). Remove from the heat & season w/pepper. Cover & set aside. 4. Meanwhile, heat canola oil in a sml skillet over med-high heat. Add almonds & cook (stirring) until just beginning to turn golden (about 1 min). Drain on paper towels. 5. Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan. Add couscous in a stream. Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork. 6. To serve: Mound the couscous on a shallow platter. Top w/the fish & onion t’faya & sprinkle the almonds on top. 7. “INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods. Find it in the spice section of supermarkets, gourmet shops & at tienda.com. It will keep in an airtight container for several yrs.”. ---------------------------------------------------------------------------
Nutrition
Ingredients
