Season the fish

Pat the white fish fillets dry and cut any large pieces in half. Toss with half the cumin, half the smoked paprika, the zest of one lemon, 1 tablespoon lemon juice, 1 grated garlic clove, 1 tablespoon olive oil, and a pinch of salt. Set aside while you start the sauce.

Prepare the vegetables

Finely chop the onion, dice the red pepper, slice the courgettes into half-moons, slice the green olives, grate the remaining garlic, and roughly chop the coriander leaves and stalks. Drain and rinse the chickpeas.

Cook the vegetable base

Heat the remaining olive oil in a wide lidded pan over a medium heat. Add the onion, red pepper, courgettes, and coriander stalks, then cook for 6 to 7 minutes until the vegetables soften but still hold their shape.

Simmer the tagine sauce

Stir in the remaining cumin, smoked paprika, cinnamon, harissa paste, and grated garlic for 1 minute. Add the chopped tomatoes, chickpeas, olives, the stock cube, and 200 ml water, then simmer uncovered for 8 minutes until slightly thickened. Add a small pinch of sugar only if the tomatoes taste sharp.

Steam the fish and couscous

Nestle the fish into the sauce, cover, and cook gently for 6 to 8 minutes until the fish flakes when pressed with a fork. Meanwhile, put the couscous in a bowl, pour over 350 ml boiling water, cover for 5 minutes, then fluff with a fork and stir in the juice of the remaining lemon.

Keep the sauce at a gentle simmer so the fish steams rather than breaks apart.

Serve the bowls

Divide the couscous between bowls and spoon over the fish, chickpeas, vegetables, and sauce. Scatter with coriander leaves and flaked almonds, then serve with lemon wedges for squeezing over.