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1
Place raisins in a sml bowl & cover w/warm water.
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2
Let soak for 10 min, drain & set aside.
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3
Crush saffron & salt together in a mortar & pestle until a coarse powder forms.
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4
(Alternatively, place saffron & salt on a cutting board & use the flat side of a chefs knife to grind into a coarse powder.)
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5
Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl.
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6
Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat.
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7
Add the spice mixture & cook (stirring) until the mixture starts to foam.
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8
Add onions, sugar & the plumped raisins.
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9
Cook (stirring occ) until the onions turn light brown (20-25 min).
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10
Add 1 cup broth & nestle fish into the onion mixture.
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11
Cover & cook until the fish is flaky (8-10 min).
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12
Remove from the heat & season w/pepper.
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13
Cover & set aside.
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14
Meanwhile, heat canola oil in a sml skillet over med-high heat.
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15
Add almonds & cook (stirring) until just beginning to turn golden (about 1 min).
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16
Drain on paper towels.
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17
Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan.
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18
Add couscous in a stream.
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19
Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork.
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20
To serve: Mound the couscous on a shallow platter.
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21
Top w/the fish & onion tfaya & sprinkle the almonds on top.
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22
INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods.
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23
Find it in the spice section of supermarkets, gourmet shops & at tienda.com.
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24
It will keep in an airtight container for several yrs..
