Couscous with Roasted Fennel and Toasted Almonds

Ingredients

• 1/2 cup just-squeezed orange juice
• 1/3 cup black raisins
• 1 fennel bulb, trimmed and cored and cut into about 16 slim wedges
• 3 tablespoons good quality olive oil, divided
• 1/4 cup almonds
• 1 1/4 cups chicken stock
• 1 cup couscous
• 1 large shallot (or two small), minced
• 1 tablespoon sherry vinegar
• 2 tablespoons fennel fronds, chopped
• 2 pinches salt and freshly ground pepper, plus more to taste
• 1 pinch coarse sea salt, such as Maldon