Moroccan Style Cod with Mango Carrot Slaw recipes

Ingredients

• 4 wild Alaskan cod fillets (4 to 6 ounces each), fresh, thawed or frozen
• 2 tablespoons olive oil, divided
• ½ cup finely chopped shallots (2 to 3 shallots)
• 14.5 ounces vegetable broth, divided
• ¼ cup chopped cilantro
• 4 cloves garlic, chopped
• 2 teaspoons fresh grated ginger
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• Large pinch saffron
• 2 cups dry couscous (Israeli, if available)
• ¼ cup toasted sliced almond
• 1 mango, peeled and sliced (about 2 cups)
• ½ red bell pepper, finely sliced
• ½ cup shredded carrot
• ¼ cup chopped cilantro
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 2 teaspoons orange juice
• 1 teaspoon grated lime zest
• ½ teaspoon ground cinnamon

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