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.

Roasted Moroccan Cornish Hens

Serves 8

INGREDIENTS

• 1 Teaspoon Caraway Seeds
• 1 1/2 Tablespoons Salt
• 4 Tablespoons Garlic
• Minced
  
• 1/4 Cup Honey
• 1/4 Cup Lemon Juice
• 2 Tablespoons Olive Oil
• 1 Squeeze of Sriracha Sauce
• 2 Tablespoons Paprika
• 4 Teaspoons Cumin
• 2 Teaspoons Ground Ginger
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Cayenne
• 1 Teaspoon Freshly Ground Black Pepper
• 4 Cornish Hens
• Rinsed and Patted Dry
  
• 2 Large Zucchini
• Halved Lengthwise & Cut Into 1 1/2 Inch Pieces
  
• 2 Medium Turnips
• Peeled, Halved & Cut Into 1 Inch Thick Pieces
  
• 2 Red Bell Pepper
• Cored, Seeded & Cut Into 1 1/2 Inch Pieces
• 1 1/2 Lbs Butternut Squash
• Peeled, Seeded & Cut Into 1 1/2 Inch Chunks
• 2 Medium Onions
• Cut Into 1 Inch Thick Wedges
• 1 28 Ounce Can Whole Tomatoes
• Drained & Chopped Into 1 Inch Pieces
• 1/2 Cup Chicken Stock
• 2 Tablespoons Flat Leaf Parsley
• Chopped
• 2 Tablespoons Cilantro
• Chopped
• 2 Tablespoons Mint
• Chopped
• 4 Cups Couscous

DIRECTIONS

• Preheat oven to 425 degrees
• Oil a large roast pan
• Coarsely grind caraway seeds with salt in a food processor
• Mash minced garlic into caraway mixture with side of a large knife
• Mix paste with honey, lemon juice, oil, sriracha, paprika, cumin, ginger, cinnamon, cayenne & black pepper
  
• With large kitchen scissor, cut out back bone of each hen and discard
• Halve each hen lengthwise
• Place zucchini, turnips, bell peppers, butternut squash & onions in oiled roasting pan
• Add half of spice mixture and toss until coated
• Add tomatoes and chicken stock and stir well, then spread vegetables out in pan
• Add hens to remaining spice mixture and toss until coated
• Arrange hens breast sides up over vegetables in pan
• Cover tightly with foil and roast for 1 hour
• Uncover and roast until hens are browned and vegetables are tender, about 25 minutes
• Meanwhile add couscous to 4 cups of boiling water, remove from heat and cover
• Remove pan from oven and skim fat from the cooking liquid
• Serve hens and vegetables over couscous, sprinkling with herbs and spooning cooking liquid over the plate
  

The most difficult part of this dish is removing the backbones from the hens. You'll have to get a bit dirty. Once you've done it once though, you're a pro.
Start to finish this recipe will take around 2 1/2 hours, but is well worth the effort. Sure to be a hit with your dinner guests!
Enjoy!