Cook the couscous according to the package directions, about 9 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a pan and sauté the zucchini for 5 minutes. Season with salt and pepper.

Bake the fish in the oven for 15 minutes at 180°C.

In a mixing bowl, sprinkle the avocado with half of the lemon juice.

Add 1 tbsp olive oil, the chickpeas, spring onions, cooked zucchini and couscous.
Add the rest of the lemon juice.
Season with the thyme, paprika, salt and pepper. Mix well.

Divide the tomatoes between the plates, spoon the pearl couscous salad on top and serve with the fish. Enjoy!!