Ingredients
2 x 170g/6oz pieces of monkfish tail, cubed
¼ tsp crushed dried chilli flakes
½ tsp coriander seeds
¼ tsp cumin seeds
¼ tsp ginger, ground
¼ tsp cinnamon, ground
½ tsp turmeric, ground
4 spring onions, trimmed and chopped
2 tsp tomato purée
1 tbsp clear runny honey
200g/7oz couscous
2 tbsp olive oil
½ lemon, zest and juice
1 tsp fresh flat-leaf parsley, chopped
1 tsp fresh coriander, chopped
salt and freshly ground black pepper

Method
1. Place a medium saucepan on the heat.
2. Dry fry the spices for 30 seconds.
3. Pour in half the oil then stir in the onion for 1 minute.
4. Add the tomato purée, honey and fish. Cook for 6-8 minutes or until the fish is cooked through.
5. Meanwhile, tip the couscous into a medium bowl and pour over enough boiled water to cover the couscous by 2.5cm/1in. Set aside.
5. When the couscous has absorbed all the liquid, fork through to separate the grains, then gently fold in the remaining ingredients.
6. Serve the monkfish on a bed of couscous.