Snapper with Tomato and Parsley Couscous
1 1/2 tbsp oil
1 large red onion, chopped
2 tsp ground cumin
1 tsp ground coriander
3 garlic cloves, crushed
400g can chopped tomatoes
1 tsp caster sugar
1 1/4 cups (250g) couscous
Finely grated rind and juice of 1 lemon, plus wedges to serve
1 cup flat-leaf parsley leaves
4 x 160g skinless snapper fillets
Heat 1 tablespoon of the oil in a large frypan and cook the onion over medium-low heat, stirring, until onion is soft. Add spices and garlic, and cook, stirring, for 1 minute or until fragrant. Add tomatoes and sugar, bring to the boil. Simmer for 1-2 minutes over medium heat until thickened. Season to taste with salt and freshly ground black pepper.
Place the couscous, lemon rind and juice, and 1 cup (250ml) boiling water in a large bowl. Cover and stand for 2 minutes, then fluff with a fork. Stir in tomato mixture and parsley, season to taste. Cover to keep warm.
Meanwhile, heat remaining 2 teaspoons of oil in a large frypan over medium-high heat and cook fish for 2 minutes each side.
Divide the tomato couscous among serving plates and top with the fish.