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1
Place raisins in a small bowl and cover with warm water; let soak for 10 minutes.
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2
Drain.
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3
Crush saffron and salt together in a mortar and pestle until a coarse powder forms.
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4
(Alternatively, place saffron and salt on a cutting board and use the flat side of a chefs knife to grind into a coarse powder.)
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5
Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
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6
Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat.
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7
Add the spice mixture and cook, stirring, until the mixture starts to foam.
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8
Add onions, sugar and the plumped raisins.
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9
Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes.
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10
Add 1 cup broth and nestle fish into the onion mixture.
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11
Cover and cook until the fish is flaky, 8 to 10 minutes.
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12
Remove from the heat and season with pepper.
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13
Cover and set aside.
-
14
Meanwhile, heat canola oil in a small skillet over medium-high heat.
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15
Add almonds and cook, stirring, until just beginning to turn golden, about 1 minute.
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16
Drain on paper towels.
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17
Bring the remaining 113 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan.
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18
Add couscous in a stream.
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19
Stir once.
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20
Cover, remove from the heat and let stand for 5 minutes.
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21
Fluff with a fork.
-
22
To serve, mound the couscous on a shallow platter.
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23
Top with the fish and onion tfaya and sprinkle the almonds on top.
