1-pan fish with olives and couscous

• 2 tbsp olive oil
• 1 red bell pepper, deseeded and diced
• 1 onion, thinly sliced
• 4 skinless fish fillets (about 150 g per fillet), such as cod
• 3 cloves garlic, finely chopped
• 4 teaspoons The Spice Club Couscous Mix
• 100 ml dry white wine
• 400 ml vegetable stock (preferably low in salt)
• 1 can (400 g) diced tomatoes
• 150 ml black olives, pitted
• 200 g pearl couscous
• 2 teaspoons red wine vinegar

Step 1: Bake the vegetables

• Heat 60ml of olive oil in a large deep pan over medium heat. Add the sliced ​​peppers and onion and cook for 5-7 minutes, or until the vegetables soften and start to colour.
• Add the minced garlic. Stir everything well and cook for another 2 minutes, until it starts to smell delicious.

Step 2: Add the wine, tomatoes and stock

• Pour in the white wine and let it simmer for 2-3 minutes, until the alcohol has mostly evaporated. Add the vegetable stock, crushed tomatoes and The Spice Club Couscous Mix. Stir everything well and bring the mixture to the boil.

Step 3: Cook the fish and couscous

• Carefully place the fish fillets in the pan and sprinkle the couscous around the fish in the sauce. Add the olives and cover the pan. Reduce the heat to low and cook for 10-12 minutes, until the fish is cooked through and flakes easily with a fork and the couscous is tender. Add a little more water if the sauce thickens too much.

Step 4: Add the finishing touches

• Carefully remove the fish from the pan and place it on a plate to one side. Add the red wine vinegar to the sauce and stir well. Let the sauce simmer for another 2-3 minutes.

Step 5: Serve

• Return the fish to the pan or serve it on top of the couscous. Serve the dish warm.