Peel and roughly chop the onion. Trim the dry ends off the celery stick and roughly chop it. Trim and peel the carrot, then thickly slice it.

Put a deep frying pan or wok on a medium heat and add 1 tsp olive oil, the chopped veg and a pinch of salt and pepper. Fry, stirring often, for 5 mins till the veg start to look glossy.

While the veg fry, fill and boil your kettle. Peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside. When the veg have fried for 5 mins, add the garlic, parsley stalks and 2 tsp ras al hanut. Fry and stir for 2 mins.

Tip the chickpeas and their liquid into the pan. Tip in the tin of chopped tomatoes. Stir to mix, then pop a lid on the pan (or use a baking tray if you don’t have a lid). Turn the heat up and bring the pan to the boil, then turn the heat down a little and simmer for 10 mins. Stir often and if the sauce gets too dry too quickly, add a splash of water. You want the sauce to thicken but not dry out.

While the sauce simmers, tip the couscous into a heatproof bowl. Pour in 150ml hot water from the kettle. Swirl with a fork, pop a plate on the bowl and set aside for 15 mins to soak. The couscous will absorb the water and become tender.

When the sauce has simmered for 10 mins, taste it and add a pinch more salt, pepper or ras al hanut if you think it needs it. Carefully add the haddock fillets to the pan, skin-side down. If the fillets are too big for your pan, slice them in half. Pop the lid back on the pan and simmer for 4-5 mins till the haddock is opaque and flakes easily if you press it with a fork. Chop the parsley leaves.

Fluff the couscous with a fork and divide it between 2 warm plates. Spoon over the spiced haddock and chickpeas and garnish with chopped parsley leaves to serve.