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Fish Couscous with Onion T'faya

From: EatingWell

T'fayas, special-occasion dishes served all along Morocco's Atlantic coast, are known for their thick, sweet and heavily spiced sauces. This one gets a pleasant layer of sweetness from raisins and a touch of sugar, which marries perfectly with halibut.

Servings: 8 servings
Prep: 1 hr
Total: 1 hr
Rated : Not yet rated
1/2 cup  raisins
4 tablespoons  extra-virgin olive oil, divided
2 tablespoons  butter
8   saffron threads, (see Ingredient Note)
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  freshly ground pepper
3   large onions, (2-2 1/2 pounds), very thinly sliced
1 tablespoon  sugar
2 1/3 cups  reduced-sodium chicken broth, fish broth or vegetable broth, divided
2 1/2 pounds  Pacific halibut, or other firm white fish, skinned and cut into 2-inch wide pieces
  Freshly ground pepper, to taste
1 tablespoon  canola oil
1/2 cup  sliced or slivered almonds
1 cup  whole-wheat couscous
1. Place raisins in a small bowl and cover with warm water; let soak for 10 minutes. Drain.
2. Crush saffron and salt together in a mortar and pestle until a coarse powder forms. (Alternatively, place saffron and salt on a cutting board and use the flat side of a chef's knife to grind into a coarse powder.) Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
3. 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. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 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 and season with pepper. Cover and set aside.
4. Meanwhile, heat canola oil in a small skillet over medium-high heat. Add almonds and cook, stirring, until just beginning to turn golden, about 1 minute. Drain on paper towels.
5. 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. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork.
6. To serve, mound the couscous on a shallow platter. Top with the fish and onion t'faya and sprinkle the almonds on top.
Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.
Nutrition Facts
Calories 464, Total Fat 18 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Cholesterol 54 mg, Sodium 702 mg, Carbohydrate 39 g, Fiber 6 g, Protein 37 g, Potassium 839 mg. Exchanges: Starch 1.5, Vegetable 1, Fruit 0.5, Lean Meat 4, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

Comments (3)
anonymous wrote:


5/23/2010 02:43:34 PM Report Abuse
anonymous wrote:

if you go to file & save as, then you save entire webpage vs. just that recipe alone! if you are already in, then make it easy to obtain/save that particular recipe & then go on to other recipes. make it with various recipes listed on 1 webpage so you can click & save & go onto others & save. make it EASY so if 1 is just starting, they won't have trouble saving & viewing or saving stuff 1 does not need & will cause problems; I saved & thought it was just one & told later everything erased.

5/23/2010 02:42:47 PM Report Abuse
anonymous wrote:

make it easier to SAVE recipes so we can get them when we want tomake them!

5/23/2010 02:37:44 PM Report Abuse

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