Add saffron and clam juice to a pan and cook over low heat for 20 minutes.
Heat olive oil in a pan. Add onion, garlic cloves, and cured sausage and cook until fragrant. Add white wine and stir until reduced. Stir in tomato paste, basil, parsley, tarragon, paprika, cinnamon, saffron and clam juice mixture, salt, and pepper. Reduce 15 minutes on medium-low heat.
Add calamari, salmon, halibut, and mussels, toss, and cover for 10-12 minutes on medium-low heat.
Meanwhile, boil water in a pan. Take it off the heat and immediately stir in couscous. Cover and let sit 15 minutes.
Fluff couscous with a fork. Add to serving bowls. Spoon fish sauce with chunks of seafood over top. Garnish with sliced almonds.
