Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the couscous (see pantry for amount) and vegetable stock paste into a saucepan and bring to the boil.

When boiling, remove from the heat, stir in the couscous and half the chermoula spice mix along with a drizzle of olive oil, then pop a lid on the pan.

Leave to the side for 8-10 mins or until ready to serve.

While the couscous cooks, pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray.

Sprinkle over the remaining chermoula spice mix and rub to coat.

Bake the fish on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything cooks, peel and grate the garlic (or use a garlic press). 

Roughly chop the olives. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

Roughly chop the coriander (stalks and all).

Heat the olive oil for the drizzle (see pantry for amount) in a small saucepan on low heat.

Once hot, add the chilli flakes (add less if you'd prefer things milder) and garlic and immediately remove from the heat. Carefully stir until fragrant. 

Pop it in a small bowl, season the chilli-garlic oil with salt and pepper, then set aside for later.

When everything's ready, fluff up the couscous with a fork and stir through the olives, cucumber, rocket and half the coriander. Drizzle with a little olive oil and season with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy.

Stir the remaining coriander through the chilli-garlic oil. 

When everything's ready, share the couscous between serving bowls.

Top with the baked basa, dollop on the Greek style natural yoghurt and drizzle over the chilli, garlic and coriander oil to finish.