Caramelized onion: peel and slice the onion. Pour the oil into a skillet and warm it over medium heat. Put the onion, baharat and salt in, and lower the heat to medium high. Fry until golden brown. Remove from the heat and set a side.
Couscous: put the vegetable stock, olive oil and salt in a medium-large pot over high heat and bring into a boil. Once it's boiled, remove from the heat and immediately pour in the couscous grains and Quickly stir and cover with a clean kitchen towel for 5 minutes. When the timer is done, uncover and stir the grains with a fork to separate. Cover again for 5 minutes.
Serve the couscous a large serving dish. Put the caramelized onions over it, drizzle olive oil, sprinkle the chopped almonds and raisins, and serve.