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1
Place the coarse durum semolina in the mafaradda. Sprinkle small amounts of salted water over the grain. Using open fingers and continuous circular motions, work the semolina against the textured bowl until the moisture agglomerates the flour into irregular, grain-sized pellets. Continue for no less than 2 hours, adding water only in small increments. The couscous is ready when the pellets hold their shape, feel firm and distinct between the fingers, and no loose flour remains.
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2
Combine the fish heads, bones, and trimmings with cold water in a large pot. Bring to a gentle simmer. Add the saffron steeped in warm water. Cook the broth until it is deeply aromatic, rich with seafood collagen, and amber-gold from the saffron. Strain and reserve.
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3
Fill the lower chamber of the couscoussiera with the simmering fish broth. Seal the joint between the two chambers. Place the hand-rolled couscous in the upper, perforated chamber. Steam — never boil — over the bubbling broth until the grains are tender and swollen, having absorbed the rising seafood-scented steam throughout. The grain is done when it yields fully to the bite yet remains distinct, carrying the aroma of the broth through every pellet.
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4
Cook the mixed seafood — grouper, sea bream, shrimp, clams, and mussels — in the strained fish broth to make a rich stew. The stew is ready when the clams and mussels have opened fully and the fish is just yielding to the touch.
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5
Spoon the steamed couscous into wide bowls. Ladle the seafood stew over and around. Finish with the saffron-tinted broth. The dish is correct when the grain visibly absorbs the surrounding broth at the table, darkening as it drinks.