Ingredients

• 240g/9oz couscous
• 1 tbsp butter
• ½ tsp salt
• 1 lemon
• zest only
• 700g/1lb 9oz skinless tilapia or white fish fillets
• defrosted if frozen
• cut into large chunks
• 1 tsp paprika
• 1 tsp ground turmeric
• 3 tbsp olive oil
• 3 garlic cloves
• crushed
• 1 small onion
• peeled and finely chopped
• 1 small green chilli
• finely chopped (deseeded if you want less heat)
• ½ tsp salt
• ½ tsp ground cumin
• 1 tsp ground coriander
• 85g/3oz watercress
• finely chopped
• large handful pea shoots or micro herbs
• to garnish
• 1 lemon
• cut into wedges

Directions

• To make the lemon couscous
• put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter
• then cover tightly with cling film and set aside for 20 minutes.
• To make the curry
• put the fish into a bowl
• and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish.
• Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3–4 minutes on each side
• until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm.
• Add the garlic
• onions
• chilli and salt to the same pan and cook for 5 minutes on a low to medium heat
• until the onions have softened. Add the turmeric
• cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress
• then cover the pan and cook for 2 minutes
• until it has wilted. Return the fish and any resting juices to the pan and mix through gently
• just enough to warm the fish through.
• Meanwhile
• remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well.
• Serve the curry with the couscous on the side
• garnished with pea shoots or micro herbs and the lemon wedges.