Cooking time for fish will vary depending on thickness. Try adding 2 tsps grated lemon rind to the couscous with the seasoning. Use remaining lemon to serve with the fish
1 1⁄2 cups chicken stock
1 tblsp lemon, herb and garlic seasoning
1 1⁄2 cups couscous
400g can chickpeas, drained, rinsed
3⁄4 cup mixed nuts and fruit
1⁄2 cup chopped fresh coriander leaves and stems
1⁄3 cup French salad dressing
4 x 180g firm, white fish fillets, skinless and boneless
Lemon wedges, to serve
Combine stock and 1 tsp of the seasoning in a medium saucepan. Bring to boil. Stir in the couscous. Cover with lid. Remove from heat. Stand for 5 minutes. Fluff with a fork. Stir in the chickpeas, mixed nuts and fruit, coriander and dressing.
2 Meanwhile, sprinkle remaining seasoning over both sides of the fish.
3 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add the fish. Cook, for about 4 to 5 minutes on each side, or until fish flakes easily. Remove.
4 Serve fish with couscous and lemon wedges.