4 Alaska cod fillets  (4 to 6 ounces each) Fresh, thawed or frozen

2 Tablespoons olive oil, divnnamon, vegatble brothided

1/2 cup finely chopped shallots  (2 to 3 shallots)

1/4 cup chopped cilantro

1 teaspoon fresh grated ginger

1 can (14.5 ounces ) vegetable broth divided

1 teaspoon sugar

4 cloves garlic, chopped

large pinch of saffron

1 teaspoon cinnamon

1/2 teaspoon allspice

2 cups dry couscous

1/4 cup toasted almond slices

MANGO SLAW

1 cup mango , peeled and sliced

1/2 cup red bell pepper, finely sliced

1/2 cup shredded carrot

1/4 cup chopped cilantro

1 Tablespoon fresh lime juice

1 teaspoon grated lime peel

2 teaspoons orange juice

1 Tablespoon honey

1/2 teaspoon cinnamon

Rinse any ice glaze  from frozen fillets if you are using them; pat dry with paper towels.

Heat heavy nonstick skillet

and cook , uncovered 3-4 minutes , until browned. Shake pan occasionally to keep from sticking.

Turn cod over m, cover pan tightly and reduce heat to medium. Cook an additional 6-8 minutes for frozen and 3-4 minutes for fresh, thawed fish Cook until fish is just opaque throughout . Remove from pan; keep warm.

In the same pan, saute shallots in 1 Tablespoon oil until just soft., about 2 minute , 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.

SLAW IN large bowl, combine mango, bell pepper, carrot, and cilantro.

In sepaarate small bowl, blend lime juice and peel, orange juice, honey and cinnamon. Pour dressing over slaw; toss.

For serving Place about 3/4 cup couscous on a plate; top with 1/2 cup mabgo slaw. Top with a cod fillet. Pour 1/4 cup shallot sauce over fish, garnish with 1 Tablespoon toasted almonds.