12ouncesred snapper, filet skinned and bones removed
3⁄4lblarge raw shrimp, peeled and de-veined
1 (14 ounce) can diced tomatoes
Put the couscous into a bowl and add a couple of tablespoons of olive oil. Halve the lemons and squeeze in the juice from two of the halves. Add a pinch of salt and pepper. Pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap. Let the couscous soak up the water for 10 minutes.
Get a large saucepan on a medium heat. Peel and finely slice the garlic. Finely slice the chili. Pick the basil leaves off the stalks. Put the smaller ones to one side and roughly chop the larger ones. Add 2 tbsp olive oil to the hot pan. Add the garlic, chili, basil, cumin seeds, and cinnamon. Stir and put the fish filets on top. Scatter the shrimp over the fish. Add the canned tomatoes and the peas. Squeeze in the juice from the two remaining lemon halves. Put a lid on the pan. Bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. Taste, and season with salt and pepper.
By the time the fish is cooked, the couscous should have absorbed all the water and be ready to serve. Spoon the couscous into a large serving bowl and stir with a fork to help it fluff up. Top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves, and serve.