2.Place fish and chermoulla in a large bowl; toss fish to coat well.
3.Heat half the oil in a large flameproof baking dish over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened. Remove from dish.
4.Heat remaining oil in same dish; cook fish, in batches, for 1 minute each side or until browned all over. Remove from dish.
5.Return onion mixture to dish with lemon slices, olives, stock and sugar; bring to the boil. Transfer dish to oven; bake, uncovered, for 10 minutes or until fish is just cooked through. Remove from oven; sprinkle with chopped coriander.
6.Meanwhile, to make coriander couscous, combine couscous and the water in a medium heatproof bowl. Cover; stand 5 minutes or until the liquid is absorbed, fluffing with a fork occasionally. Stir in coriander.
7.Serve tagine with couscous.
If your baking dish isn’t flameproof, cook the onion, garlic and fish in a large non-stick frying pan as per the recipe. Transfer the mixture to the baking dish with lemon, olives, stock and sugar before placing it in the oven. SERVING SUGGESTION Serve with steamed zucchini.