Pan-Seared Sea Bream With Spiced Couscous

• 1 cup chicken stock
• 7 oz couscous
• 1 1/2 tbsp butter
• 1 clove garlic, minced
• 1 None fresh long red chili, thinly sliced
• 3 None spring onions, thinly sliced
• 8 None bream fillets, skin on
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sweet paprika
• 1 tbsp olive oil
• 1 None lemon, cut into wedges, to serve
• 1 tbsp fresh flat-leaf parsley, finely chopped, to serve

1. Bring stock to a boil. Remove from heat then pour over couscous. Set aside, covered, for 5 mins then fluff using a fork. Heat butter in a large nonstick frying pan. Add onion and chili and cook until fragrant, around 1-2 mins. Add couscous and cook, stirring, until grains are separate and heated through. Transfer to a large bowl and cover to keep warm.
2. Meanwhile, pat fish dry with paper towels. Mix spices and 1/2 tsp salt. Sprinkle both sides of fish with spices. Heat oil over high heat and cook fish, until lightly browned on both sides and just cooked through.
3. Serve fish with couscous and lemon wedges. Sprinkle with parsley.

chicken stock, couscous, butter, clove garlic, long red chili, spring onions, bream fillets, ground cumin, ground coriander, sweet paprika, olive oil, lemon, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22475 (may not work)