The Halibut Couscous with Onion T'faya is a highly nutritious dish with a spectacular saffron flavor.
- ½ cup raisins
- 5 Tbsp. coconut oil, divided
- 2 Tbsp. butter
- 8 saffron threads
- 2 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground turmeric
- Freshly ground pepper, to taste
- 3 large onions, very thinly sliced
- 1 Tbsp. sugar
- 2 1/3 cups vegetable or chicken broth, divided
- ½ cup sliced almonds
- 1/2 tsp. each ground allspice, nutmeg, cinnamon, and black pepper
- 2 1/2 pounds’ halibut (or other wild-caught white fish), skinned and cut into 2-inch pieces
- 1 cup whole-wheat couscous
1. Pour raisins in a bowl, cover the raisin with water and allow to soak for 10 minutes then drain.
2. With a mortar and pestle or rolling stone, crush salt and saffron until it becomes a coarse powder. Combine with nutmeg, allspice, ginger, pepper, cinnamon, and turmeric in a small bowl.
3. In a large pan over medium heat, heat two tablespoons of butter and coconut oil. Add spices and cook, occasionally stirring until the mixture becomes foamy. Add sugar, onions, and plumped raisins. Cook and stir intermittently, until the onions become light brown-should take 20-25 minutes.
4. Add one cup broth. Place the fish at the center of the onion mixture. Cover and continue to cook until the fish becomes flaky- should take about 8-10 minutes. Remove from heat, add pepper to season, cover and allow to sit.
5. In a small skillet, heat one tablespoon of oil over medium-high heat. Add almonds and stir for about one minute or until the almonds start turning golden. Place almonds on paper towels to drain. In a small saucepan, add two tablespoons of coconut oil to the remaining 1 1/3 cups of broth and bring to a boil. Add couscous in a stream. Stir the mixture once. Cover, remove from heat and set aside for five minutes. Fluff with a fork.
6. Food is ready. Mound the couscous on a shallow platter. Top with t'faya, fish, and almonds.
Source: Dr. Mercola’s book Healthy Recipes for your Nutritional Type