Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, mix together the cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and pepper.

Rub the spice mixture evenly over both sides of the fish fillets.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the fish fillets and sear for 2-3 minutes on each side until golden brown.

Remove the skillet from heat and add the cherry tomatoes and olives around the fish. Drizzle with the remaining olive oil and lemon juice.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.

While the fish is baking, prepare the couscous. In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Serve the fish over a bed of couscous, garnished with fresh parsley.