Middle eastern fish with spiced couscous

1.Microwave stock in a medium heatproof bowl on high (100%) for about 1 minute or until boiling. Sprinkle couscous over stock; stand, covered, for 5 minutes. Fluff the couscous using fork.

2.Meanwhile, heat the butter in a large non-stick frypan; cook, stirring, until fragrant. Add the couscous; cook, stirring with whisk, until grains are separate and heated through. Transfer couscous to a large bowl; cover to keep warm.

3.Pat fish dry with absorbent paper. Sprinkle both sides of fish with the combined spices and salt. Heat the oil in the same frypan; cook fish until lightly browned on both sides and just cooked through.

4.Serve the fish with the couscous and lemon wedges; sprinkle with parsley.