Moroccan snapper with couscous

Mix together 1/2 cup couscous, 1 cup baby spinach leaves, 1/2 cup diced red and green capsicum, 1/4 cup corn kernels, 4 chopped semi-dried tomatoes (not in oil), 1/4 cup coriander leaves and juice of 1/2 lemon. Sprinkle 1 tsp Moroccan seasoning mix over 1 (200g) snapper fillet. Heat 1 tsp canola oil in a pan and fry fish until golden.