Fresh snapper at Mitchell's today. I got one nice big fat fillet. I boned it, salted and Cajun spiced it then fried it in oil. Fresh broccoli steamed, cooled quickly and reheated in olive oil. The couscous I added a little beef stock powder to the water, pepper and dried thyme. I added a few drops of lemon juice but it wasn't enough. When I squeezed the lemon on the fish on the plate, some of the lemon drained into the couscous and the flavour was immensely better. The secret unleashed! Couscous needs lemon or at least acid.
The fish and broccoli were excellent. The couscous made it through the meal with a little help.