Line a large baking tray with baking parchment and spread out the frozen vegetables on the tray. Spray with a little extra virgin olive oil if liked. Bake for 15 minutes, turning the vegetables over once during cooking.
Meanwhile slash the skin of the fish fillets and season them with salt and pepper. You can brush the skin with a little extra virgin olive oil if liked.
When the vegetables are cooked, add the couscous to a large baking tin, season with salt and pepper and pour over the boiling water. Arrange the cooked vegetables over the top and sprinkle over the drained chick peas.
Place the fish fillets on top, skin side up.
Bake in the oven for 10-12 minutes or until the fish is just cooked.
Serve with lemon wedges to squeeze over the fish.
Optional extras:
use vegetable or fish stock instead of boiling water for extra flavour.
sprinkle the finished dish with fresh herbs, e.g. parsley or coriander
