Orange Glazed Fish with Moroccan Couscous

Steps

1. Bring a full kettle to the boil. Finely dice courgette and red onion. Heat a drizzle of olive oil in a medium frypan on high heat. Cook courgette, onion and garlic for about 3 minutes until slightly charred and onion is soft.
2. Place couscous, salt and a drizzle of olive oil in a heatproof bowl or small pot and pour over boiling water. Stir, cover and leave to swell for 5 minutes, until tender.
3. While couscous cooks, dice cucumber and roughly chop spinach. Add both to a large bowl with herbs and set aside. Pat fish dry, remove any remaining scales or bones and season with salt.
4. Heat a good drizzle of olive oil in a large fry-pan (preferably non-stick) on medium-high heat. Cook fish for 1–2 minutes each side until just cooked through. Add orange zest, juice and second measure of butter. Allow butter to melt and spoon orange butter glaze over fish.
5. Add first measure of butter to couscous and fluff up with a fork. Toss couscous with courgette mixture cucumber, herbs, spinach and currants. Crumble over feta and season to taste.
6. To serve, divide couscous between plates and top with a piece of fish. Spoon over any extra orange butter glaze from the pan.