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Heat oil in a big pot. Add chopped onion, chili, garlic and parsley stalks (you will use the leaves later in the recipe). Sauté for two minutes.
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Deglaze the pan with white wine.
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Pour fish stock and canned tomatoes into the pot, and bring to the boil.
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Add the seafood into the pot and simmer for five minutes. After five minutes, taste and season as needed.
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Turn off the heat and cover pot.
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Put CousCous in a bowl and add 1 cup of boiling water. Cover with a plate and let stand for five minutes. When absorbed, fluff with a fork.
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Serve CousCous onto a plate and ladle the seafood and sauce onto the CousCous, and season with lemon zest and chopped parsley leaves.
