Chipotle Fish with Couscous and Cucumber Salsa

Steps

1. Preheat BBQ hot plate to medium-high (if using). Bring stock and water to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, salt and oil. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
2. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, toss in a medium bowl with chipotle spice and salt and season with pepper. Set aside.
3. Dice cucumber and capsicum 1cm and thinly slice spring onion (if using). Place all in a medium bowl along with vinegar and oil. Toss to combine and season to taste. Set aside. Combine chipotle sauce (if using) and sour cream in a small bowl and set aside.
4. Heat a drizzle of oil in a large, preferably non-stick, fry-pan on medium heat. Cook fish for about 1-2 minutes each side, depending on thickness, or until just cooked through.
5. Roughly chop spinach leaves and fold through couscous. Season with pepper.
6. To serve, divide couscous between plates and top with fish, cucumber salsa and a dollop of chipotle sour cream.