• 2 tsp olive oil
• 1 x 300g can green beans, drained
• Handful toasted pine nuts
• 1 small onion, finely chopped
• 1 x 200g can tomatoes
• 50g (2oz) soft brown sugar
• 2 tsp dark soy sauce
• Grated rind and juice of 1 lime
• 1/2 tbsp ground allspice
• 4 thick cod fillets with skin
• 200g (8oz) couscous
• 1 x 300g can broad beans, drained

Heat 2 teaspoons olive oil and cook the onion until soft but not coloured. Add the tomatoes and 1 teaspoon of the sugar and simmer gently for 10 minutes. Leave to cool. To make the sauce for the cod; mix together the soy sauce, lime rind and juice, allspice and remaining sugar in a small bowl. Place the cod skin-side down on a foil-lined grill pan and grill for 1 minutes. Turn skin-side up and grill for 1 minute. Spoon the soy sauce over the cod and return to the grill for 2-3 minutes until the skin is crisp. Place the couscous in a large bowl with 300ml (half a pint) boiling water and 1 tablespoon olive oil. Season and stir once, cover and leave to stand for 10 minutes. Fluff up the couscous and stir in the cooled tomatoes, broad beans and green beans. Season with plenty of salt and black pepper and sprinkle with the pine nuts. Serve the cod on a bed of couscous.