Vindaloo-Spiced Fish with Carrot Salad and Yoghurt

Steps

1. Bring stock/water to the boil in a small pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
2. While couscous cooks, prepare rest of carrot salad. Grate carrot; thinly slice spring onion on an angle; roughly chop spinach; cut apple into matchsticks or grate (discard core).
3. Add all to a medium bowl along with cooked couscous, a drizzle of oil and all remaining carrot salad ingredients. Season to taste with salt and pepper and toss to combine. Set aside.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Lightly drizzle fish with olive oil and season with salt and vindaloo spice mix. Heat butter and a drizzle of oil in a small fry-pan on mediumhigh heat. Cook fish for about 2 minutes each side, or until golden and just cooked through.
5. While fish is cooking, mix together all yoghurt ingredients in a small bowl.
6. place carrot salad onto a plate and top with vindaloo-spiced fish and a dollop of yoghurt. Serve lemon wedges on the side, to squeeze over just before eating.