We're stirring up the senses with this aromatically spiced bowl of tomatoey loveliness imbued with the fragrance of classic Arabic spice blend, ras el hanout. Which, more-or-less, translates to 'top shelf' and is, incidentally, a perfect way to caption this quick fish dinner.
Peel and thinly slice eschalot. Halve cherry tomatoes. Drain and rinse chickpeas.
Heat a frypan over medium heat. Add butter, eschalot and a sprinkle of salt and cook, stirring occasionally, for 1–2 minutes or until softened and slightly caramelised.
Add tomato paste and Peppery Ras el Hanout, stir for 30 seconds or until fragrant. Add cherry tomatoes and chickpeas and stir to combine.
Stir through 125ml (½ cup) water and bring tomato mixture to a simmer. Add fish, cover with a lid, and cook for 10–12 minutes or until fish is tender and cooked through. While the fish is cooking, continue with step 5.
Zest lemon and cut into wedges. Dissolve stock cube in 185ml (¾ cup) boiling water. Place couscous in a heatproof bowl with lemon zest and pour over stock. Cover and set aside for 5 minutes. Fluff with a fork and set aside.
Chop parsley. Carefully remove fish from sauce and stir through baby spinach leaves until wilted. Season with salt and pepper. Divide lemon couscous between plates and top with fish and braised tomatoes and chickpeas. Sprinkle with parsley and serve with lemon wedges.