Moroccan Fish Tagine With Almond Couscous

• 1 tablespoon olive oil
• 1 onion sliced
• 2 cloves garlic finely sliced
• 1/2 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 8 3/4 ounces cherry tomatoes halved
• 2/3 cup fish stock
• 1/2 preserved lemon flesh discarded and rind finely sliced
• 16 pitted black olives
• 4 trout fillets skinless, deboned
• 1 handful cilantro leaves fresh
• 7 ounces instant couscous
• 2 1/2 tablespoons butter
• 1/3 cup sliced almonds

1. Heat oil in a tagine or saucepan over medium-high heat and saute onion for 5 mins, until beginning to soften. Add garlic and spices and cook for 2 mins. Add tomatoes, stock, preserved lemon rind and olives. Remove 1/2 of mixture and set aside.
2. Season fish and lay over mixture still in saucepan. Top with reserved mixture. Cover, reduce heat to medium-low and cook for 12 mins, until fish is just translucent. Sprinkle fresh cilantro over top.
3. Meanwhile, combine couscous and butter. Season. Cover with 2 cups boiling water, cover tightly with plastic wrap and set aside for 3 mins. Remove plastic wrap, add almonds and fluff with a fork. Serve with fish tagine.

olive oil, onion, garlic, ground cumin, ground turmeric, ground cinnamon, ground coriander, tomatoes, fish stock, black olives, trout, handful cilantro, couscous, butter, almonds

Taken from www.yummly.com/recipe/Moroccan-Fish-Tagine-with-Almond-Couscous-1407274 (may not work)