Step 1

Heat oil in a large, deep frypan with a lid over medium heat. Season fish and cook, turning, for 2-3 minutes, then add chorizo and cook, turning, for a further 2 minutes or until fragrant. Add capsicum, anchovy and peas, season with pepper and cook for a further 1-2 minutes.

Step 2

Boil the kettle. Add the couscous to the frypan and pour over 1 1/2 cups (375ml) boiling water, ensuring the couscous is completely covered. Remove pan from heat, cover with the lid and stand for 2 minutes or until water is absorbed. Stir to combine, top with parsley and serve with lemon wedges.