Ingredients

• 200 g skinless white fish fillet — cut into large chunks, pin bones removed
• 80 g couscous — dry
• 220 ml water — hot, just off the boil
• 80 g white bread — 2 slices, slightly stale or day-old if possible
• 10 g extra virgin olive oil — about 2 tsp
• 2 g dried italian herb mix — finely crushed (basil, oregano, thyme)
• 1.5 g fine sea salt — about 1/4 tsp, divided
• 2 g low-sodium vegetable broth powder — or crumble from a low-sodium cube optional

Instructions

1. In a small heatproof bowl, add the couscous, half of the salt, the dried Italian herb mix, and the vegetable broth powder if using. Pour the hot water over the couscous, stir once, cover with a plate, and let sit for 8–10 minutes until very soft.
2. While the couscous steeps, place the white fish chunks in a shallow pan and add enough additional water (not listed) to just cover the fish. Bring to a very gentle simmer over low heat and poach for 5–7 minutes until the fish flakes easily and is opaque throughout. Remove from heat and drain well.
3. Lightly toast the white bread slices just until warm and barely golden, so they stay soft and easy to chew rather than crisp. Place them on serving plates.
4. Uncover the couscous and fluff thoroughly with a fork, adding the olive oil and the remaining salt. Stir until the grains are very soft and slightly creamy; if it seems dry, mix in 1–2 tbsp of hot water to keep it moist and easy to digest.
5. Gently flake the poached fish into small pieces, checking again for any bones, and fold it through the warm couscous so the fish and grains are evenly combined but not mashed.
6. Spoon the fish and couscous mixture evenly over the warm toast slices, pressing lightly so it adheres. Serve immediately while warm and soft, cutting each slice in half for smaller, manageable portions.