Moroccan Spiced Cod with Citrus Couscous

Prepare the Moroccan spice mix by combining 2 teaspoons ground cumin, 1.5 teaspoons ground coriander, 1 teaspoon paprika, 0.5 teaspoon cinnamon, 0.25 teaspoon cayenne pepper, 1 teaspoon salt, and 0.5 teaspoon black pepper in a small bowl.

Pat 2 pounds of cod fillets dry with paper towels and place on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil and rub with two-thirds of the spice mixture. Let marinate at room temperature for 15 minutes.

While the fish marinates, dice 1 red bell pepper and 1 red onion. Mince 4 garlic cloves. Zest and juice 1 lemon and 1 orange (keep zests and juices separate). Chop 0.25 cup dried apricots. Roughly chop 0.5 cup fresh cilantro and 0.25 cup fresh mint.

In a dry skillet over medium heat, toast 0.33 cup sliced almonds until golden and fragrant, about 3-4 minutes, stirring frequently. Remove from heat and set aside.

Preheat the oven to 400°F (200°C).

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced red onion and cook until softened, about 4 minutes.

Add the diced red bell pepper and minced garlic to the saucepan and cook for another 2 minutes until fragrant.

Add the remaining spice mixture to the vegetables and stir to coat. Cook for 1 minute until fragrant.

Pour in 2.5 cups chicken broth, the juice of 1 orange, and bring to a boil.

Stir in 2 cups couscous, chopped dried apricots, and 0.5 teaspoon salt. Remove from heat, cover, and let stand for 5 minutes.

While the couscous is standing, place the cod in the preheated oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.

Fluff the couscous with a fork and stir in the orange and lemon zest, lemon juice, half of the chopped herbs, and 1 tablespoon olive oil.

Serve the baked cod over the citrus couscous. Garnish with the toasted almonds and remaining fresh herbs.