North African Fish Stew

I was excited to be able to bust out my ras el hanout.  I happen to have liked this dish better than my family. My husband thought it too sweet.  I don't think that it was sweet so much as the cinnamon made you think of sweet.  I pureed the veggies for my husband, and halved the fish because there were only three of us eating the dinner and I didn't want the fish to go to waste.  The recipe says it's for six, but it was really more for 8.  The couscous alone could have fed 6.  I am not deleting the recipe but most likely wont make it except for an occasion that it might fit. (like a belly dance evening) I may even delete it.

North African Fish Stew

1/4 c  extra-virgin olive oil
2    medium red onions,thinly sliced
2 T  golden raisins
1/4 c  salted roasted cashews
1    red bell pepper,thinly sliced
1    yellow bell pepper,thinly sliced
4    medium tomatoes—peeled seeded and sliced crosswise 1 inch thick
1 T  ras el hanout (Moroccan spice blend)
1 1/2 c  vegetable stock
1 1/2 lb catfish or tilapia fillets cut into 1 1/2-inch cubes
Salt and freshly ground pepper
2 c  couscous
1/2 t  cinnamon
1/2 t  ground cumin
1 T  unsalted butter
2    scallions,thinly sliced
[Note:       Cat Cora ]
1. In a large, deep skillet, heat 2 tablespoons of the oil. Add half of
the onion and cook over moderate heat, stirring, until browned, 8
minutes. With a slotted spoon, transfer to a plate. Add the raisins and
cashews to the skillet and cook for 1 minute. Transfer to the plate.
2. Add the remaining 2 tablespoons of oil to the skillet along with
the remaining onion and both peppers. Cook until softened, about 7
minutes. Add the tomatoes, ras el hanout and stock, cover and cook over
low heat for 10 minutes. Season the fish with salt and pepper and add
to the skillet. Cook over moderately high heat until the fish is cooked,
5 minutes.
3. Bring 2 cups of water to a boil. Put the couscous in a heatproof
bowl and toss with the cinnamon and cumin. Pour the boiling water over
the couscous, cover and let stand for 10 minutes. Stir in the butter
and season with salt and pepper. Spoon the couscous into bowls and top
with the fish stew. Garnish with the onion, raisins, cashews and
scallions.