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.

Kitty Morse
Source: EatingWell Magazine, September/October 2008

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Recipe Summary

total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raisins in a small bowl and cover with warm water; let soak for 10 minutes. Drain.

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  • 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.

  • 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.

  • 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.

  • 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.

  • To serve, mound the couscous on a shallow platter. Top with the fish and onion t'faya and sprinkle the almonds on top.

Tips

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

435 calories; protein 33.5g 67% DV; carbohydrates 38.7g 13% DV; dietary fiber 5.8g 23% DV; sugars 9.8g; fat 17g 26% DV; saturated fat 3.6g 18% DV; cholesterol 77.1mg 26% DV; vitamin a iu 186.7IU 4% DV; vitamin c 4.7mg 8% DV; folate 33mcg 8% DV; calcium 48.1mg 5% DV; iron 1.1mg 6% DV; magnesium 58.9mg 21% DV; potassium 881mg 25% DV; sodium 843.4mg 34% DV; thiamin 0.1mg 12% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/12/2012
Exciting Change of Taste Loved the taste and the simplistic nature (of a two-dish meal). Modified it slightly by making 1/2 the recipe and omitting raisins (although I realize this was probably not ethnically correct) and adding a chopped carrot. We loved it and I will make it again although I may add more ginger! Served it with green beans on the side. Pros: Flavorful Cons: None Read More
Rating: 5 stars
03/07/2013
OMG! Delish!!! I HATE fish but because I'm trying to eat healthier I tried this. I took my first bite with trepidation only to be blown away from the wonderful taste. Even the picky kids were gobbling it up. Did I mention that I really HATE FISH? I don't hate it anymore! I used Tilapia in this dish. Read More
Rating: 5 stars
10/30/2011
This one is terrific. Have made it many times and it rich but not heavy. Complesity of flavors makes it special and a nice dinner vacation. Read More
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Rating: 5 stars
10/30/2011
I have made this dish several times and it is fantastic. I usually use cod because it is more available but I don't think the fish really matters because the blend of spices is just very complex and very satisfying. Read More
Rating: 5 stars
10/29/2011
I made this recipe tonight for the first time and used grouper. Otherwise I followed the recipe exactly. It was fantastic. The whole family loved it even the kids who are picky eaters! Although I think I will toast the slivered almonds in the oven next time easier to get them to turn golden more evenly that way and no need to add the extra oil. I'm wondering if anyone has tried this recipe without the butter and substituting more olive oil. I may try that next time. Read More