Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

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

Place the fish fillets on the prepared baking sheet and drizzle with olive oil. Rub the spice mixture evenly over the fish.

Scatter the halved cherry tomatoes around the fish on the baking sheet.

Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the tomatoes are roasted.

While the fish is baking, bring the vegetable broth to a boil in a medium saucepan. 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 chopped parsley and lemon wedges on the side.