Step 1

Combine 2 tablespoons oil and 2 teaspoons of harissa in a bowl. Season, then add fish and coat in marinade. Cover and place in fridge for 30 minutes.

Step 2

Meanwhile, heat 1 tablespoon of oil in a frypan over medium-low heat. Cook onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Add vinegar and cook, stirring, for 2-3 minutes until evaporated. Season and set aside to cool.

Step 3

Heat the stock in a pan over medium-high heat with remaining 2 teaspoon harissa, whisking to combine. Place the couscous in a bowl with teaspoon of sea salt and pour over the hot stock mixture. Cover with plastic wrap and stand for 10 minutes.

Step 4

Finely chop 1 cup mint leaves. Fluff couscous with a fork, then stir through onion, currants, chickpeas, lime juice, chilli, parsley, chopped and whole mint leaves and 1 tablespoon of oil. Set mixture aside.

Step 5

Heat remaining tablespoon oil in a large non-stick frypan over medium-high heat. Cook fish 2-3 minutes each side until just cooked through. Serve with couscous, lime wedges and extra harissa.