About chipotle:

A chipotle (/tʃɨˈpoʊtleɪ/, chi-poht-lay; Spanish: [tʃiˈpotle]), or chilpotle, which comes from the Nahuatl word chilpoctli meaning "smoked chili" is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American andTex-Mex.
Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the United States and Canada, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Its heat is similar to that of the Espelette pepper, jalapeño, Guajillo chili, Hungarian wax pepper, New Mexican varieties of the Anaheim pepper, and Tabasco sauce.
Chipotles, often a key ingredient, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chilis are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade, adobo.
Chipotles have heat and a distinctive smoky flavor. The flesh is thick, so the chiles are usually used in a slow-cooked dish rather than raw. Whole chipotles are added to soups, stews or in the braising liquid for meats. They can also accompany beans or lentils.

About Couscous:

Couscous (/ˈkʊskʊs/ or /ˈkuːskuːs/) (Berber:  seksu) is a traditional Berber dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple foodthroughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
Couscous served with fish is also a staple food in Western Sicily.,
Couscous was voted as the third favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand and the first in east of France.
The couscous that is sold in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).

Ingredients:


For Chipotle Fish:


Fish Fillet - 4
Chipotle sauce - 5 tbsp chop the chillies init
Greek Yogurt / Hung Curd - 3 tbsp

For Couscous:


2/3 cup if Quick Cooking Whole Grain Couscous
2/3 cup of water

For Mushroom:


Mushroom - 2 cups
Garlic - 5 finely chopped
Olive oil - 1 tsp
Salt
Parsley - 1 tbsp (chopped Finley)

Method:



For Fish:


1.Pat dry fish fillet with paper towel.
2.Mix yogurt and chipotle sauce and coat it on the fish and let it marinate in refrigerator for 30 min.
3.Line an oven tray with foil and grease it with oil and place fish filet.
4.Put oven in low broil and cook till the fish is white and becomes flakes when poked with fork,this will take around 15 to 20 min.
5.keep an eye on the fish or it may burn as it is in broil mode.

For Couscous:


In a small pan add the water and bring it to a boil. Add the couscous and turn the heat off, cover tightly with a lid and leave alone for 5 minutes. Season the couscous with a little salt ...

Or Cook according to package instruction.

For Mushroom:


Take a pan add oil ,then add chopped garlic and saute 1 min (dont burn garlic)...then add mushroom and saute well...finally garnish with parsley.