Preheat the oven to 200°C, on a fan forced setting.
Cook the couscous according to packet instructions.
In a bowl, add the cauliflower, carrot, red onion and chick peas. Sprinkle over the cumin and cinnamon and drizzle with olive oil. Stir to coat everything, then transfer to a lined baking tray and place in oven.
After 10 minutes, add thawed Birds Eye Fish Fillet to the tray and place the tray in the oven to cook for a further 15 minutes or until fish and vegetables are cooked.
Once cooked, add the couscous and roast vegetables to a bowl.
Add the parsley and pomegranate seeds to the bowl. Drizzle over the lemon juice and extra-virgin olive oil and stir to combine.
Place the Birds Eye fish fillets on top and serve.