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

READY IN: 1hr 10mins




  • Place raisins in a sml bowl & cover w/warm water. Let soak for 10 min, drain & set aside.
  • Crush saffron & salt together in a mortar & pestle until a coarse powder forms. (Alternatively, place saffron & salt on a cutting board & use the flat side of a chef’s knife to grind into a coarse powder.) Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl.
  • Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat. Add the spice mixture & cook (stirring) until the mixture starts to foam. Add onions, sugar & the plumped raisins. Cook (stirring occ) until the onions turn light brown (20-25 min). Add 1 cup broth & nestle fish into the onion mixture. Cover & cook until the fish is flaky (8-10 min). Remove from the heat & season w/pepper. Cover & set aside.
  • Meanwhile, heat canola oil in a sml skillet over med-high heat. Add almonds & cook (stirring) until just beginning to turn golden (about 1 min). Drain on paper towels.
  • Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan. Add couscous in a stream. Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork.
  • To serve: Mound the couscous on a shallow platter. Top w/the fish & onion t’faya & sprinkle the almonds on top.
  • “INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods. Find it in the spice section of supermarkets, gourmet shops & at It will keep in an airtight container for several yrs.”.