Step 1

Place the couscous in a large heatproof bowl and pour the boiling water over while stirring with a fork. Cover and set aside for 2-3 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Set aside until cooled to room temperature.

Step 2

Meanwhile, place lemon pepper in a small bowl. Brush fish fillets with 1 tablespoon of oil. Season with 2 teaspoons of lemon pepper. Heat a large, heavy-based frying pan over high heat. Add fish fillets and cook for 2-3 minutes each side or until fish flakes when tested with a fork. Remove from heat and cover to keep warm.

Step 3

Place remaining oil and lemon pepper in a screw-top jar. Add lemon rind, 1 tablespoon of lemon juice and the sugar. Shake well.

Step 4

Add cucumber, tomatoes, sprouts and dressing to couscous. Toss gently to combine. Divide couscous salad among serving plates and top with fish pieces. Serve with lemon wedges.