Place the couscous in a heatproof bowl. Combine the chicken stock, a pinch of sea salt and the saffron in a saucepan over medium–high heat and bring to the boil. Take off the heat, add the butter and stir until melted. Pour over the couscous, cover with cling film and set aside for 10 minutes.
Preheat the grill to high. Place the apricots cut-side up in a heatproof dish and sprinkle with the sugar, cumin, sea salt and freshly ground black pepper. Grill until bubbly and golden. Fluff up the couscous with a fork, then stir through the spring onion and apricots. Transfer to a serving bowl, season to taste and sprinkle with the pistachios.
Heat a frying pan over medium–high heat. Brush the fish with the olive oil and season well. Cook skin-side down for 3 minutes. Turn over and cook for 1 minute, until golden and just cooked through. Dress the fish with coriander and a squeeze of lime juice and serve with the apricot couscous.
This recipe is from Easy by Bill Granger, available from Harper Collins.
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