Tip the couscous into a heatproof bowl and pour in 150ml boiling water. Stir to mix, then cover the bowl with a plate and set aside to soak. The couscous will absorb the water and become tender and fluffy.

While the couscous soaks, peel and finely chop the onion. Put a large, deep frying pan on the hob and warm for 1 min, then add ½ tbsp olive oil and the onion. Season with a pinch of salt and fry, stirring every so often, for 5 mins till the onion starts to look glossy.

While the onion fries, dice the tomatoes. Add them to the pan and fry, stirring now and then, for 5 mins till the tomatoes are soft and pulpy.

While the veg cook, peel and grate or crush the garlic clove. Finely chop the parsley stalks. Stir them both into the veg and cook, stirring for 1 min till the pan smells aromatic and sweet.

Add the raisins, 1 tbsp Worcester sauce, 1 tsp of the caster sugar and 250ml boiling water. Bring to the boil, and bubble for 5 mins. Stir every so often, till the sauce has thickened slightly.

Slide the whiting fillets into the frying pan (if they are too long for your pan, halve them so you have four pieces of fish). Pop a lid on the pan, keep the heat set to medium-low and cook for 5-6 mins till the whiting is opaque and flakes easily if you press it with a fork.

While the fish cooks, juice half the lemon into a large bowl and whisk with 2 tsp olive oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves in the dressing.

Fluff the couscous with a fork and divide between 2 warm plates. Squeeze a little lemon juice over the fish and the sauce, then spoon them over the couscous and serve with the salad on the side, garnished with the parsley leaves.