Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel. Heat heavy nonstick skillet over medium-high heat. Brush both sides of cod with 1 tablespoon oil.
Place in heated skillet and cook, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep from sticking. Turn cod over, cover pan tightly and reduce heat to medium.
Cook an additional 6-8 minutes for frozen cod or 3-4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from pan; keep warm.
In the same pan, sauté shallots in 1 tablespoon oil just until soft, about 2 minutes. Add cilantro, ginger, 1 cup vegetable broth, sugar, garlic, saffron, cinnamon and allspice; cook until thickened.
Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.
Slaw: In large bowl, combine mango, bell pepper, carrot and cilantro. In separate small bowl, blend lime juice and peel, orange juice, honey and cinnamon. Pour dressing over slaw; toss.
For each serving: Place about 3/4 cup couscous on a plate and top with 1/2 cup mango slaw. Top with a cod fillet. Pour 1/4 cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.