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2. Heat heavy nonstick skillet over medium-high heat. Brush both sides of cod with 1 tablespoon olive oil.
3. Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
4. Turn cod over, cover pan tightly, and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from pan; keep warm.
5. In the same pan, sauté shallots in 1 tablespoon oil just until soft, about 2 minutes. Add cilantro, ginger, 1 cup vegetable broth, sugar, garlic, saffron, cinnamon, and allspice; cook until thickened. Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.
6. Slaw: In large bowl, combine mango, bell pepper, carrot, and cilantro. In separate small bowl, blend lime juice and peel, orange juice, honey, and cinnamon. Pour dressing over slaw; toss.
7. For each serving: Place about ¾ cup couscous on a plate; top with ½ cup mango slaw. Top with a cod fillet. Pour ¼ cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.
Recipe courtesy of Alaska Seafood
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