Heat a large non-stick saucepan or saute pan. Dry fry the chorizo for 2 minutes.

Add the chopped tomatoes, olives and dried oregano. Leave to simmer for 10 minutes.

Next, place the couscous in a large bowl and just cover with boiling water, place a plate on top.

Grate the carrot and courgette.

Place the fish on top of the tomato sauce and place a lid on so the fish steams gently – it will take 8-10 minutes.

Bring a pan of water to the boil and simmer the broccoli for 3-5 minutes.

Dry fry the courgette and carrot for 2 minutes until just softened and mix in with the couscous. Season lightly with pepper.

The fish is cooked when it changes from translucent to opaque and starts to fall apart.

Divide the couscous and top with the fish and sauce. Add the broccoli and serve straight away.