Dukkah-Crusted Fish & Veggie Couscous

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Roughly chop the parsley leaves. Roughly chop the baby spinach leaves. In a small bowl, combine the yoghurt and a generous squeeze of lemon juice. Season to taste with salt and pepper. Set aside.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

Place the white fish fillets on a plate and drizzle with olive oil. In a shallow bowl, combine the dukkah and plain flour. Lay each fish fillet on the dukkah mixture, pressing gently, then flipping to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the coated fish and cook until just cooked through, 2-3 minutes each side. TIP: The fish is cooked through when the centre turns from translucent to white.

Add the roasted veggies, baby spinach, lemon zest, a squeeze of lemon juice and 1/2 the parsley to the saucepan with the couscous. Season to taste with a pinch of salt and pepper.