Fill and boil your kettle. Warm your grill to its highest setting. Line a baking tray with foil.

Tip the couscous into a large heatproof bowl. Add a good pinch of salt and pepper. Pour over 200ml hot water from the kettle and cover with a plate. Set aside to soak while you cook the rest of the dish. The couscous will soak up the water and become tender.

Trim the courgette and cut it into 1cm-thick cubes. Halve the pointed pepper and scrape out the seeds and white bits. Chop it into pieces similar to the courgette.

Warm a large frying pan on a medium heat for 1 min. Pour in 1 tbsp olive oil and add the courgette and pepper to the pan and fry them for 8 mins, stirring regularly, till the veg have softened a little and the edges are darkened.

When the veg have started cooking, rub the haddock fillets with 1 tsp olive oil each and some salt and pepper. Place them skin-side down on the foil-lined tray. Slide under the hot grill and cook for 8 mins till cooked through. To check they're cooked, lightly press with the back of a fork and the fish will flake and be opaque. If not, cook a little longer.

Meanwhile, finely grate the zest from the lemon and squeeze the juice from half. Finely chop the parsley leaves and stalks.

When the veg have cooked for 8 mins, tip in 2 tsp ras al hanut. Stir for 1 min. Turn off the heat. Tip the veg into the cooked couscous, and add the lemon zest and juice with the chopped parsley. Gently stir to mix. Taste and add salt or pepper if you think it needs it. Serve the couscous on 2 warm plates with the grilled haddock fillets and a wedge of lemon to squeeze over.