Spiced Fish and Couscous

Preheat the oven to 220C, fan-forced. Cut the zucchini into half-moons.

Put the zucchini and fish in a medium roasting pan. Drizzle with 3 tsp olive oil, scatter over half the kofta seasoning, then season with salt and pepper. Cook for 7-8 mins until the zucchini is starting to soften.

Combine the tomato paste and 125ml (½ cup) boiling water in a heatproof bowl. Pour the tomato mixture over the fish and cook for a further 8 mins or until the fish is cooked through and the zucchini is soft.

Meanwhile, put the couscous and remaining kofta seasoning in a large heatproof bowl, add 1 tsp olive oil, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork. Stir through the sunflower seeds.

Divide the couscous, fish and zucchini among plates or pop the dish on the table for everyone to help themselves. Enjoy!

If you have some on hand, scatter over a handful of coriander or parsley leaves for a burst of freshness.