Couscous and dill crusted snapper

INGREDIENTS

1/2 cup

couscous

2 tbsp

coarsely chopped fresh dill

1 clove

garlic, crushed

1/2 cup

water

2 tbsp

olive oil

x 200g (6½ ounce) skinless firm white fish fillets

175 g

broccolini, sliced thickly on the diagonal

2 cups

frozen peas

1 cup

greek-style yoghurt

2 tbsp

tahini (sesame seed paste)

1 tbsp

lemon juice

1 clove

garlic, crushed, extra

1/3 cup

flaked almonds, roasted

2 tbsp

coarsely chopped fresh dill, extra

lemon wedges, to serve