Fish with tomato couscous

NZ Woman's Weekly 22/4/2010

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This Middle Eastern inspired fish dish will tickle your family's tastebuds!

1½ cups	Couscous
3	Tomatoes, medium, chopped
½ cup	Sundried tomatoes, chopped
2 tbsp	Parsley, or coriander, chopped
2	Limes, juice
3 tbsp	Extra virgin olive oil
1	Salt & freshly ground pepper
4	Fish fillets, white
1 tbsp	Moroccan spice, or Cajun
1	Lime, to serve

Place couscous in a heat-proof bowl. Pour over 1 1/2 cups of boiling water, stir, then cover with plastic wrap.
Set aside for 10 minutes to steam and soften, then fluff up with a fork.
Stir tomatoes, sun-dried tomatoes, parsley or coriander, lime juice and olive oil into couscous.
Season well with salt and pepper, stirring to combine. Set aside.
Dust fish fillets lightly all over with Moroccan or Cajun spice blend.
Heat a little oil in a nonstick frying pan and fry fish fillets for 2 to 3 minutes on each side, depending on thickness of fillets, until browned and cooked through.
The fish will flake easily, indicating it is cooked.
Serve the fish on top of prepared couscous, with lime halves on the side to squeeze over.