The author of this recipe is Tatjana Pastuović Klaić
Put the couscous in a bowl and pour over it 100 ml boiling water, add some salt, and cover. Leave the couscous to swell, then stir it and leave to cool. Remove the skin from the sea bream fillet and tear the fish into smaller pieces.
Put the prepared couscous into a bigger bowl, add the diced cucumber, peeled pomegranate, sliced radishes, chopped shallot and parsley. Drizzle it with olive oil, season with salt and pepper, and mix everything together. Add the sea bream fillet and the lemon juice and serve.