Fish Couscous W/Onion T'faya (ZWT-9 Morocco)

• 12 cup raisins
• 4 tablespoons olive oil, divided
• 2 tablespoons butter
• 8 saffron threads (See Ingredient Note)
• 2 teaspoons salt
• 1 teaspoon ginger
• 1 teaspoon turmeric
• 12 teaspoon allspice
• 12 teaspoon nutmeg
• 12 teaspoon cinnamon
• 12 teaspoon pepper, freshly ground
• 3 large onions (2-2 1/2 lbs, sliced thinly)
• 1 tablespoon sugar
• 2 13 cups reduced-sodium chicken broth, divided (May use fish or veggie broth)
• 2 12 lbs halibut (Or other firm white fish, skinned & cut into 2-in wide pieces)
• 1 tablespoon canola oil
• 12 cup sliced almonds (or slivered)
• 1 cup whole wheat couscous

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

raisins, olive oil, butter, saffron, salt, ginger, turmeric, allspice, nutmeg, cinnamon, pepper, onions, sugar, chicken broth, white fish, canola oil, almonds, whole wheat couscous

Taken from www.food.com/recipe/fish-couscous-w-onion-tfaya-zwt-9-morocco-505449 (may not work)