How to Make It
Heat the oil in a nonreactive medium saucepan. Add the onions and cook over moderately low heat, stirring, until softened, about 8 minutes. Add the juice and cook over moderately high heat until reduced by half, about 8 minutes. Add the parsley, salt, pepper, coriander and Tabasco; keep warm.
In a nonreactive medium saucepan, combine the stock, citrus zests, chili paste and 1 tablespoon of the oil and bring to a boil over high heat. Stir in the couscous, cover and let stand off the heat until the liquid is absorbed, about 10 minutes. Season with salt and pepper and fluff with a fork.
Light a grill or preheat the broiler. Rub the sea bass with the remaining 1 teaspoon oil and season on both sides with salt and pepper. Grill or broil for about 2 minutes, or until lightly golden and sizzling. Gently turn the fish, drizzle on the lemon juice and broil for about 3 minutes longer, or until just cooked through.
Divide the couscous among 6 plates. Arrange the sea bass on the couscous, spoon the orange sauce over and garnish with the parsley.