White Fish Couscous with Onion T’faya

INGREDIENTS:

• 1/2 Cup Raisins
• 4 Tablespoons Olive Oil, Divided
• 2 Tablespoons Butter
  
• 8 Saffron Threads
• 2 Teaspoons Salt
• 1 Teaspoon Ground Ginger
• 1 Teaspoon Ground Turmeric
• 1/2 Teaspoon Ground Allspice
• 1/2 Teaspoon Ground Nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 Teaspoon Pepper and to Taste
  
• 3 Large Onions, Very Thinly Sliced
• 1 Tablespoon Sugar
• 2-1/3 Cups Chicken broth, Divided
• 2-1/2 Pounds Firm White Fish, Skinned and Cut into 2-inch Wide Pieces
  
• 1 Tablespoon Canola Oil
• 1/2 Cup Slivered Almonds
• 1 Cup Couscous

DIRECTIONS:

• Place raisins in a small bowl covered with warm water and let soak for 10 minutes. Drain and set aside.
• Crush saffron and salt together in a mortar and pestle until a coarse powder forms.
• Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
• Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat.
• Add the spice mixture and cook, stirring, until the mixture starts to foam.
• Add onions, sugar and the plumped raisins and cook, stirring occasionally, until the onions turn light brown, about 20 minutes.
• Add 1 cup broth and nestle fish into the onion mixture.
• Cover and cook until the fish is flaky, 8 to 10 minutes.
• Remove from the heat, season with pepper, cover and set aside.
• Meanwhile, heat canola oil in a small skillet over medium-high heat.
• Add almonds and cook, stirring, until beginning to turn golden, about 1 minute, then drain on paper towels.
  
• Bring the remaining 1-1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan.
• Add couscous in a stream, stir once and bring to light boil.
• Remove from the heat, cover, let stand for 5 minutes, then fluff with a fork.
• Mound the couscous, top with the fish and onion t’faya and sprinkle the almonds on top.

This thick, ooey-gooey Moroccan dish is full of sweet and heavily spiced flavor. Incredibly aromatic, healthy and delicious. Don't you dare ask for anything more...

bil-hanā' wa ash-shifā'!

This recipe was created by Kitty Morse.