Fry the chopped onion in 15ml olive oil for 5 minutes, then add garlic and cook until softened.
Stir in the dry spices and cook for 4 minutes until fragrant.
Add the butternut squash cubes and stir to coat thoroughly in spices.
Mix in tomatoes, 200ml stock, preserved lemons, and honey, then simmer until squash is tender.
Heat 15ml of olive oil in a separate frying pan over medium heat.
Season fish skin and fry skin-side down for 3 minutes until crisp.
Flip the fillets and cook for 2 minutes, then finish using residual heat until opaque.
Pour 600ml hot stock over the couscous in a bowl and cover for 3 minutes.
Fluff couscous with a fork and stir in lemon zest, almonds, chopped herbs, and olive oil.
Layer couscous and tagine using a ring mold, top with fish, and garnish with cress.