Pan-Seared Sea Bream With Spiced Couscous

• 1 cup chicken stock
• 7 ounces couscous
• 1 1/2 tablespoons butter
• 1 clove garlic minced
• 1 red chili fresh long, thinly sliced
• 3 spring onions thinly sliced
• 8 fillets bream, skin on
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon sweet paprika
• 1 tablespoon olive oil
• 1 lemon cut into wedges, to serve
• 1 tablespoon 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, garlic, red chili fresh long, spring onions, bream, ground cumin, ground coriander, sweet paprika, olive oil, lemon, flat leaf parsley

Taken from www.yummly.com/recipe/Pan-Seared-Sea-Bream-with-Spiced-Couscous-1407245 (may not work)