Spiced White Fish & Veggie Israeli Couscous

• Meanwhile, zest lime to get a pinch, then slice into wedges. Trim green beans and cut into thirds. Roughly chop roasted hazelnuts. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Season to taste and set aside. • Discard any liquid from John dory fillets packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Season and transfer to a bowl.

• Meanwhile, in a large 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 and return to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine.

• Meanwhile, in a large 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 and return to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine.