Fill your kettle and boil it. Pop the skewers in a dish or bowl and cover with cold water. Set aside to soak for a few mins – this will help stop the skewers catching and burning under the grill.

Finely grate the zest from the lemon into a large bowl or dish. Squeeze in the juice from half the lemon. Finely chop the coriander stalks and add them to the bowl (keep the leaves for later). Add a pinch of dried chilli flakes (these are hot, so you as much or as little as you prefer – you can add a pinch more at the end for extra heat). Add 1 tbsp olive oil and a little salt and pepper. Stir to make a marinade, then add the fish pie mix and gently stir to coat. Set aside for 5 mins to marinate.

Tip the couscous into a separate, heatproof bowl. Pour in 300ml boiling water from your kettle, then cover the top of the bowl with a plate. Set aside for 10 mins to soak. The couscous will suck up the water and become tender.

Peel the red onion and slice it into 10 thin wedges. Preheat your grill to high and line a baking tray with foil.

When the fish mix has marinated for 5 mins, thread it onto the skewers with the red onion wedges. Place on the foil-lined baking tray, and if there are any chunks of fish you couldn’t fit onto the skewers, lay them alongside on the baking tray. Slide the tray under the grill for 6-8 mins, turning the skewers half way through. The fish will be opaque and flake easily when pressed with a fork.

While the fish skewers grill, squeeze 1 tbsp lemon juice from the remaining half and whisk with 1 tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss through the salad leaves.

Drain any excess water off the couscous and divide it between 2 warm plates. Add the salad and the skewers. Sprinkle with a few more chilli flakes if you like. Top with the coriander leaves and a squeeze of lemon juice to serve.