Step 1

For the chermoula, process the garlic, onion, herbs, spices and lemon juice in a food processor, gradually adding enough of the oil to form a paste. Spread the paste over the fish, then cover and refrigerate while you make the couscous.

Step 2

Place the couscous in a heatproof bowl and pour over the hot stock. Cover and stand for 5 minutes, then fluff the grains with a fork. Stir in the herbs, garlic, nuts, chickpeas and lemon juice. Season to taste and set aside.

Step 3

Preheat a barbecue or large frypan to medium-high heat. Cook the fish for 2-3 minutes each side until just cooked.

Step 4

Divide the couscous among serving plates, top with the fish and serve with harissa and lemon wedges.