Middle eastern style barramundi with couscous

Ingredients:

• 1 x 600-700g plate barramundi, cleaned
• 4 tbsp harissa paste
• 1/2 lemon, sliced
• Handful coriander leaves and stems
• 1/4 red onion, roughly sliced
• Salt and pepper

COUSCOUS ACCOMPANIMENT:

• 1 cup instant couscous
• 1 cup boiling water
• 1 Tbsp olive oil
• 1/2 cup green olives, chopped
• 1/2 cup slivered almonds, toasted
• 1/2 cup currants
• 1/2 cup chickpeas
• 1 tsp cumin
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 1/2 lemon, zest and juice
• 2 Tbsp olive oil, additional

Method:

1. Fill a wok or deep pan with 2 inches water. Bring to a simmer. Fill the cleaned fish cavity with the lemon, coriander, red onion, salt and pepper. Make 3 incisions on each side of the barramundi, slicing through the skin. Spread 2 tbsp harissa paste on each side of the barramundi, evenly coating the skin. Wrap the barramundi tightly in foil. Place in the simmering water and cover with a lid. Simmer for 20 minutes.
2. Meanwhile, place couscous in a heat resistant bowl. Cover with boiling water and olive oil, quickly stir to combine, then seal with cling film. Rest for 6 minutes. Remove the cling film and break up any lumps with a fork. Stir through remaining ingredients and drizzle with additional olive oil.
3. Remove barramundi from pan and serve with couscous.