Spiced Fish, Mediterranean Vegetable Couscous and Minty Yoghurt Dressing

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss eggplant and capsicum with olive oil on prepared tray and season with salt. Bake for 10 minutes, until softened.
3. While vegetables are baking, bring stock to the boil in a medium pot. Add couscous, oil and salt (salt not needed if using powdered stock) and stir to combine. Cover and leave to steam for 8 minutes. Fluff up grains using a fork.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Drizzle with a little olive oil, season with salt and pepper and sprinkle over sumac paprika spice mix. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook fish, in batches, for 1–2 minutes each side (depending on thickness), or until just cooked through. Transfer to a plate and cover with foil to keep warm.
5. While fish is cooking, grate courgette and chop both measures of mint. Place first measure in a large bowl with cooked vegetables, couscous and all remaining Mediterranean vegetable couscous ingredients. Season to taste with salt and pepper and gently toss.
6. In a bowl, mix remaining mint, yoghurt and honey (if using) together.
7. Place Mediterranean vegetable couscous onto plates or into bowls, top with fish, a squeeze of lemon and drizzle over minty yoghurt dressing.