Moroccan fish tagine with almond couscous

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 clove garlic, sliced finely
• 1/2 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 250 gram cherry or grape tomatoes, halved
• 2/3 cup fish stock
• 1/2 preserved lemon, flesh discarded and rind sliced finely
• 16 kalamata olives (pitted)
• 4 480g skinless, deboned gemfish fillets
• sea salt
• cracked black pepper
• 2 cup instant couscous
• 30 gram butter
• 2 cup boiling water
• 1/3 cup flaked almonds
• handful coriander leaves