Moroccan fishcakes with tomato chermoula sauce and nutty couscous | Sainsbury`s Magazine

Ingredients

• 750g skinless, boneless white fish fillet (haddock or cod), chopped
• 1 tbsp ras el hanout spice mix
• 2 tbsp cornflour
• 2 medium egg whites
• grated zest of 1 lemon, plus lemon wedges to serve
• 1 tbsp oil, to fry
• 1 garlic clove, crushed
• grated zest and juice of 1 lemon
• 2 tbsp olive oil
• ½ x 31g pack coriander, chopped
• ½ x 28g pack flat-leaf parsley, chopped
• 6 vine tomatoes, peeled and diced
• 300g couscous
• 50g butter
• 50g pine nuts
• 50g flaked almonds
• 1 tsp ground cinnamon