Melt margarine in a hot pan.

Dredge fish in flour, shake off the excess, and fry for approximately one minute per side or until golden brown and crispy.

Melt one tablespoon margarine in a pot and sauté shallot and garlic till soft but no color.

Add in the parsley stems and the wine and reduce until sec (almost dry).

Remove from heat entirely and whisk in the rest of the margarine (or butter).

Add cashew cream (only if not using butter).

Whisk vigorously to emulsify.

Add parsley, lemon juice, and capers.

Taste and season with salt.

Fill a pot with water and add the salt. Bring to a boil.

Add couscous and cook like pasta. Drain and reserve.

In a hot pan, melt margarine. Add cashew cream and stir, browning till it looks like peanut butter. (If using butter, just brown it.)

Add in your couscous and sauté. Season with salt.

Toss salad ingredients.