Heat oil in a medium sized pot over medium heat. Add cumin seeds and cook for 15 seconds. Add onions and sauté 1 ½ minutes or until they become translucent. Add 1 cup of water along with the raisins, salt and saffron then bring to a boil. Add couscous, stir then place a lid on top. Turn off heat and let stand for 15 minutes. Using a fork, fluff the couscous, add the pine nuts and the mint.
Cook fish as per instructions on bag and serve on a bed of couscous.
Source: Trident Seafoods
