1. 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.
  2. Deglaze the pan with white wine.
  3. Pour fish stock and canned tomatoes into the pot, and bring to the boil.
  4. Add the seafood into the pot and simmer for five minutes. After five minutes, taste and season as needed.
  5. Turn off the heat and cover pot.
  6. 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.
  7. Serve CousCous onto a plate and ladle the seafood and sauce onto the CousCous, and season with lemon zest and chopped parsley leaves.