Fill and boil your kettle. Peel and finely chop the onion. Halve the red pepper and scoop out the seeds and white pith. Roughly chop the pepper.

Warm a deep frying pan that will fit the 2 cod fillets in snugly (don’t add them yet) on a medium heat, then pour in 1 tbsp olive oil. Add the chopped veg. Fry, stirring now and then for 5 mins till softened.

When the veg has cooked for 5 mins, add ½-1 tsp harissa paste (it's very spicy, so use as much or as little as you prefer) with a pinch of salt and pepper, then stir. Pour in the chopped tomatoes and 150ml hot water from the kettle. Pop on a lid (or use a baking tray if you don't have a lid to fit) then bring up to a gentle bubble. Simmer for 5 mins.

Roughly chop the baby spinach leaves and pop them into a large bowl. Tip in the couscous with a pinch of salt and pepper. Pour over 300ml hot water from the kettle. Cover the bowl with a plate and leave to soak for 8-10 mins. The couscous will absorb the water and become tender.

When the tomato sauce has cooked for 5 mins, lay the cod fillets into the sauce, spooning some over the top. Pop the lid or tray back on the pan and simmer for a further 5 mins. Insert a knife into the thickest part of a fillet. It should be translucent and flaky. If not, put the lid back on and cook for a further 1-2 mins till the fish is cooked through and flakes easily with a fork when gently pressed.

While the fish is poaching, finish the couscous. Fluff it with a fork, mixing the spinach through. Add some more salt or pepper if you think it needs it. Divide the couscous between a couple of plates, ready to serve.

Carefully lift the cod out of the sauce and on to the plates of spinach couscous. Spoon over plenty of the spiced tomato and pepper sauce to serve.