- 1 onion
- 1 celery stick
- 150g wholewheat couscous
- 2 garlic cloves
- A handful of flat leaf parsley
- 330ml cherry tomato passata
- 2 whiting fillets
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 400ml boiling water
- Deep frying pan or wok with a lid
- Measuring jug
- Baking tray (optional)
- 1.
Peel and finely chop the onion. Trim the dry ends off the celery, then finely chop it to match the onion. Put a deep frying pan or wok on a medium heat and add 1 tbsp olive oil. Add the chopped veg and a pinch of salt and pepper. Fry, stirring, for 5-6 mins, till the veg start to look glossy.
- 2.
While the veg fry, fill your kettle and boil it. Tip the couscous into a heatproof bowl and pour in 300ml boiling water from the kettle. Stir to mix, then cover the bowl with a plate and set aside for 10 mins to soak. The couscous will absorb the water and become tender.
- 3.
Peel and crush or grate the garlic. Finely chop the parsley stalks (keep the leaves for later). Stir the garlic and parsley stalks into the veg. Cook, stirring, for 1 min.
- 4.
Pour the cherry tomato passata into the pan and add 100ml boiling water. Stir to mix, pop a lid on the pan (or use a baking tray if you don't have a lid) and simmer for 5 mins to thicken the sauce a little. Taste and add a pinch of salt or pepper if you think it needs it.
- 5.
Carefully add the whiting fillets to the tomato sauce, skin-side down. Put the lid back on and simmer for 4-5 mins till the whiting is cooked – it will be white, opaque and will flake easily when pressed with a fork.
- 6.
Fluff the couscous with a fork and divide between 2 warm plates or bowls. Spoon the sauce and fish over the top. Scatter over the flat leaf parsley leaves and serve.