Gurnard with Tomatoes Mussels & Couscous

1 tbsp rice bran oil
1 onion, fine chopped
3 cloves garlic, finely chopped
800 g NZ green lipped mussels, scrubbed
100 ml white wine
2 heaped tbsp tomato paste
4 spring onions, chopped
100 ml olive oil
400 g can chopped tomatoes, drained
2 tbsp capers
½ cup flat leaf parsley, coarse chopped
4 x 150 g fillets gurnard
CITRUS COUSCOUS:--
4 cups water
2 cups Israeli couscous
SIDS SALT & PEPPER to taste
50 g golden raisins
80 ml EV olive oil
Zest & juice 1 lemon
Zest & juice 1 orange

Heat rice bran oil in a large saucepan and sauté onion. Increase heat to medium and add garlic, mussels and wine. Cover and cook 5-10 minutes removing and reserving mussels as they open. Continue to cook the wine for 3 minutes until it is nearly all evaporated then add tomato paste, spring onions, olive oil, tomatoes and capers. Simmer for 5 minutes.
Remove the mussels from their shells and add to the tomato mixture, then stir in half the parsley. Reduce the heat to low and place the fish on top of the tomato mixture. Cover and cook 5-7 minutes until the fish is cooked. Top with the remaining parsley and serve with citrus couscous.
CITRUS COUSCOUS: Place water in a saucepan and boil. Stir in couscous, season with SIDS SALT & PEPPER and cook over low heat for 10-15 minutes until couscous is tender, then drain well. Combine the raisins, oil, citrus zests & juices in a bowl then stir through the couscous. Season with SIDS SALT & PEPPER to taste then serve warm.