Coriander roots and stems have a strong flavour which boost the flavour of the chermoula.
- Reserve 1⁄3 cup coriander leaves. Process the remaining coriander leaves, roots and stems with the garlic, cumin paprika, turmeric, chilli, lemon rind and a quarter of the onion in a food processor until finely chopped. Add 2 tbs lemon juice and 1 1/2 tbs oil in a slow steady stream until smooth and combined. Season. Transfer to a bowl and add fish fillets. Gently turn to coat. Set aside for 10 minutes to marinate.
- Meanwhile, finely chop the remaining onion. Place couscous, onion and spinach in a heatproof bowl. Pour over boiling water and remaining oil. Cover. Stand for 5 minutes or until absorbed.
- Fluff with a fork. Stir in chickpeas, peppers and remaining lemon juice. 3 Line a baking tray with foil. Preheat grill to 200°C. Position oven rack 5cm from the heat. Place fish on the prepared tray and spread with any remaining chermoula paste. Cook, for 7-9 minutes or until the flesh flakes easily when tested with a fork. Thickly slice.
- Divide the couscous mixture among serving plates. Top with the fish, then sprinkle with reserved coriander leaves and serve with the lemon wedges.
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