- 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.
Harissa is a Tunisian chilli paste available from Middle Eastern and gourmet food shops and delis.