I really love couscous served with fish.
The Nile perch is a fish that turns out really moist and tender after cooking and it goes well with couscous and veggies.
I used a prepared couscous for the dish, that you only need to add water, but if you want to challenge yourself, you can try to make it from scratch.
2 large Nile perch fillets (about 600-700 gram each)
1/4 cup olive oil
3 Tbsp. Lemon juice
2 garlic cloves, smashed
1/2 Tbsp. Dried coriander
1 Tbsp. Dried dill
For the couscous:
2 Tbsp. Olive oil
Salt and pepper
Prepare the veggies:
Slice the veggies into cubes.
Heat 2 Tbsp. Of olive oil in a pan and frty the veggies, except from the chickpeas.
Fry for about 10 minutes, so the veggies start to get tender. Add the chickpeas and cover the veggies with water.
Season with salt and pepper and cook with a lid, until the veggies are soft.
Heat the oven to 200 degrees Celsius.
Put the fish on an aluminum foil, mix all the seasoning ingredients and spread on the fish. Cover the entire fish with the aluminum foil and bake for 30 minutes.
To prepare the couscous, just add to it the warm water from the veggies and let it cook by itself on a closed container.