1.Combine couscous with the water in medium heatproof bowl, cover, stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in butter. Stand 10 minutes. Stir in nuts and currants, reserve some of the couscous mixture for toddler. Add mint to remaining couscous mixture, season to taste.
2.Meanwhile, make lemon dressing. Place oil and juice in screw-top jar, shake well. Reserve a little of the dressing for toddler. Add rind and preserved lemon to remaining dressing, shake well.
3.Cut fish into four large fillets for adults and a smaller fillet for toddler. Rub seasoning all over fish. Cook fish in heated oiled large frying pan.
4.Place toddler’s couscous on serving plate. Flake toddler’s fish over couscous, drizzle with toddler’s lemon dressing.
5.Divide remaining couscous onto serving plates, top with remaining fish fillets and lemon dressing.
We used blue-eye fillets in this recipe, but any white fish fillet will be fine. Moroccan seasoning is available in the dried herbs and spices section of most supermarkets. You might want to leave the nuts out of the couscous or you might want to chop them depending on the age of your toddler. We used a mild moroccan seasoning, if you’re in doubt about using this for your toddler, don’t rub it onto the toddler’s fish.