Prepare the marinade:

1. In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, chopped parsley, salt, and pepper.
2. Add the Greater Amberjack cubes and gently coat them in the marinade.
3. Cover and refrigerate for 20–30 minutes.

Prepare the skewers:

1. While the fish is marinating, chop the peppers, courgette, and red onion into similar-sized pieces.
2. Thread the marinated fish onto skewers, alternating with the vegetables and cherry tomatoes.

Cook the skewers:

1. Heat a barbecue or grill pan over medium-high heat.
2. Grill the skewers for 8–10 minutes, turning occasionally, until the fish is cooked through and the vegetables are lightly charred.

Prepare the couscous:

1. Place the couscous in a bowl and pour over the hot vegetable stock.
2. Cover and leave to stand for 5 minutes.
3. Fluff with a fork, then stir in the olive oil, chopped parsley, mint, lemon zest, and toasted almonds (if using).

Serve:

1. Plate the bed of herb-infused couscous and top with the grilled skewers.