1

Process the parsley, coriander, 2 cloves of the garlic, chilli, juice and 2 tablespoons of the yogurt in a food processor until just combined. Place fish in a shallow dish. Add parsley mixture and turn to coat. Cover and refrigerate for 1 hour.

2

Bring stock to the boil in a large saucepan. Lightly spray a medium non-stick saucepan with oil and heat over medium heat. Crush remaining garlic clove and add to the pan with the onion. Cook, stirring, for 5 minutes or until softened. Stir in curry powder and cook for 30 seconds. Add tomatoes, 1 cup of the stock and beans. Bring to the boil, then reduce heat to low and simmer for 10 minutes.

3

Add fish and marinade to pan. Simmer for 5 minutes or until fish is just cooked.

4

Meanwhile, place couscous and remaining boiling stock in a heatproof bowl. Stir, cover, then allow to stand for 5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Serve casserole with couscous, remaining yogurt and season with freshly ground black pepper.