- Step 1
Heat 1 teaspoon oil in a small saucepan over medium heat. Add garlic, cook for 30 seconds. Add spices, stir for 30 seconds.
- Step 2
Add the tomatoes. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add chickpeas and corn. Simmer for 3 minutes. Stir in the coriander. Season to taste.
- Step 3
Place the couscous in a heatproof bowl. Cover with 1 1/4 cups (310ml) boiling water. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
- Step 4
Meanwhile, preheat a large frying pan over a medium-high heat. Brush the fish with the remaining oil. Season with salt and pepper. Cook for 2-3 minutes each side or until golden and cooked through. Spoon the warm salsa over the fish and serve with the couscous and lemon wedges.