Step 1 Using a small sharp knife, remove skin and pith from 5 oranges. Segment oranges over a bowl to catch the juice. Place segments into bowl with juice. Cut dates lengthways into thin strips. Add to bowl along with mint, cinnamon and 1 teaspoon olive oil. Toss until well combined. Sprinkle with almonds and set aside.
Step 2 Place couscous into a bowl and add 1 1/4 cups boiling water. Cover and stand for 5 minutes, or until water is absorbed. Meanwhile, steam beans and asparagus until just tender. Zest and juice remaining orange. Fluff couscous with a fork, then add zest, juice, beans, asparagus and rocket. Stir until combined and season with pepper.
Step 3 Combine remaining oil and Moroccan seasoning in a shallow bowl. Add fish and toss until coated. Place a frying pan over medium heat and when hot, cook fish for 3 minutes on each side, or until golden and cooked through. Serve fish with couscous and orange & date salad on the side.