Chermoula John Dory & Sweet Date Tagine

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling 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 green beans, courgette and onion, stirring, until softened, 5-7 minutes. • Add tomato paste, chermoula spice blend and diced dried dates (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

• Reduce the heat to medium, then add the 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, finely chop parsley. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and parsley, then season.