• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
• Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
• Leave to the side until ready to serve, remove the lid so the couscous can cool slightly.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, chop the tomato into 1cm chunks.
• Trim the cucumber, quarter lengthways and chop widthways into small pieces.
• Quarter the lemon.

• Place a pan over high heat with a drizzle of oil.
• Pat the hake dry with kitchen paper. Season with Middle Eastern spice, salt and pepper.
• Once the pan is hot, add the hake, skin-side down.
• Cook on one side for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

• Meanwhile, in a large bowl, combine the chopped cucumber and tomato with a squeeze of lemon juice to the bowl. Season with salt, pepper and more lemon juice if required.
• In another bowl mix the tahini with the harissa paste, a squeeze of lemon juice and a drizzle of oil to make a runny consistency.
• Season with salt, pepper and more lemon juice if required.

• When the hake is cooked, remove the pan from the heat and add the honey.
• Turn to glaze the hake in the honey.
• Add the couscous to the bowl with the tomatoes and cucumber.
• Toss together until everything is equally distributed.
• Taste and season with salt and pepper, if required.

• Toss the couscous with half the tahini sauce. Divide the couscous between bowls. 
• Top with the glazed hake.
• Finish by drizzling over the remaining tahini sauce.
• Serve any remaining lemon wedges alongside for squeezing over.