For the couscous:
To make the marinade put the cayenne pepper, fresh ground coriander, cumin, garlic, lemon juice, paprika and parsley in a shallow dish and stir until smooth. Season with pepper to taste.
Add the fish to the marinade and turn until coated all over, rubbing the marinade in gently. Cover and chill for two hours.
Put the couscous into a pan and pour over 1½ cups of boiling water. Cover and leave for five minutes to fluff up.
Stir the peaches, raisins, tomatoes and coriander into the couscous. Adjust the seasoning to taste, over and put aside.
Heat the griller to medium. Grill the fish for 3-4 minutes on each side. Serve on top of the fruity couscous, garnished with a few springs of coriander. Serves 4.
Place the chickpeas in a bowl and cover with plenty of cold water. Cover and set aside overnight to soak. Place the burghul in a fine sieve and rinse under cold running water. Drain. Place in a small bowl and set aside for 30 minutes.
Drain the chickpeas and place in the bowl of a food processor with the burghul, onion, parsley, flour, coriander, baking powder, garlic and pepper. Process until combined and finely chopped.
Shape tablespoonfuls of mixture into round 1.5 cm thick patties.
Heat a large non stick frying pan over medium heat. Cook half the patties for 2-3 minutes each side, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining patties.
Serve felafels hot or at room temperature with salsa and a large mixed salad.