Chermoula John Dory & Veggie Tagine

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. 
• Carefully half-fill saucepan with water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. 
• Drain couscous and return to the pan with a drizzle of olive oil. Season to taste. 

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook broccoli, courgette and onion, stirring, until softened, 5-7 minutes. 
• Add tomato paste, chermoula spice blend and currants and cook, stirring until fragrant, 1-2 minutes.

• Reduce heat to medium, then add fish, vegetable stock powder and the water. Stir, then simmer until slightly thickened, 5-7 minutes. 
• Add a drizzle of white wine vinegar and stir to combine. Season to taste.

TIP: Add a splash more water if the sauce is too 
thick!

• Meanwhile, pick and thinly slice parsley leaves. 
• Roughly chop roasted almonds. 
• In a small bowl, combine Greek-style yoghurt and parsley, then season to taste.