1 Cut half the onion into slices and chop the remainder. Make the couscous following packet instructions. Stir in the chopped coriander and season.

2 Heat 1 tbsp olive oil in a frying pan. Add the fish and cook for a minute on each side. Spoon some couscous mix on top and flatten to make a crust.

3 Heat 1 tbsp olive oil in a roasting pan on the hob, add the tomatoes and cook for a minute. Scatter over 1 clove chopped garlic, the rosemary and thyme.

4 Carefully add the fish to the pan, put into the oven and cook for 8-10 minutes, or until the fish is cooked through and the tomatoes are tender.

5 Heat the vegetable oil in a wok, add the chopped onion and soften for a few minutes. Add 1 clove chopped garlic, caraway seeds, cabbage and wine and cook until the cabbage is tender.

6 Heat 2 tbsp olive oil in a frying pan, add the bread and cook on both sides until golden brown.

7 Cut the bread in half and arrange on a plate, pile the cabbage in the centre and sit the fish on top. Spoon the tomatoes around the edge of the plate and serve.

8 Mix the mint, chilli powder, ground cumin and cinnamon into the yoghurt. Add the lemon juice and season.

9 Arrange the orange and onion slices around the edge of a plate, pile the remaining couscous in the centre and spoon the yoghurt on top.