Put the fish chunks in a non metallic bowl with the lemon juice, olive oil and bay leaves. Toss
to mix, cover and leave to marinate for about 30 minutes in the refrigerator.
To make the lemon and herb yoghurt, put all the ingredients in a small bowl and whisk together.
Refrigerate until needed.
On each of 8 metal skewers, or bamboo skewers that have been soaked for 30 minutes, thread 3 or
4 chunks of fish, 1 cherry tomato, 2 pieces of onion and 2 pieces of pepper, alternating between
the fish and the various vegetables as you go.
Preheat a barbecue flat plate or griddle pan to high. Brush the kebabs lightly with oil, then
cook for 8-1 0 minutes. Baste with the remaining marinade as they cook, and turn every now and
then. When ready, the fish should be firm and opaque and the vegetables slightly charred.
Meanwhile, put the couscous into a heatproof bowl, add the stock and oil, cover tightly and
leave to sit for 5 minutes or according to the manufacturer's directions. Fluff the grains with a
fork. Serve the kebabs on a mound of couscous, accompanied by the yoghurt dressing.