Ingredients
Method
1.Lightly coat fish with flour, shaking off excess. In a frying pan, heat oil on medium. Cook fish for 6-8 minutes until flesh flakes easily when tested with a fork. Set aside and keep warm.
2.In the same pan, sauté onion, celery and garlic for 4-5 minutes until tender.
3.Stir in cumin and chilli, then cook for 1 minute. Add couscous and stock, then bring to the boil.
4.Mix in tomatoes and capers. Cook for 2-3 minutes, then stir parsley through.
5.Spoon couscous onto a serving platter and top with fish. Serve with lemon.