Saffron-scented Vegetable Couscous with North African-spiced Halibut

Factors:

• Halibut
• 1/3 cup olive oil
• 2 cloves garlic, presed or minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon cardamom
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 pound halibut
• Couscous
• 2 tablespoons olive oil, divided
• 1 bulb fennel, trimmed and carve into chunk-sized wedges
• 1/2 diminutive cauliflower, cored and broken into chunk-sized florets
• 2 cups Israeli couscous (also called pearl couscous)
• 1 pinch saffron
• 1/2 teaspoon salt
• 1/4 cup inexperienced olives, quartered
• 1 handful parsley, roughly chopped
• 1 handful cilantro, roughly chopped
• 1 lemon, carve in wedges

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