Start this recipe by making the filling for the fish involtini. Place the garlic, breadcrumbs, fresh herbs, lemon zest and pine nuts in a bowl. Drizzle over a little olive oil, season with salt and pepper and mix well. Lay the fish fillets on a chopping board and spoon half of the filling over the fish. Roll up tightly, starting from the wide end and place on a baking tray. Drizzle with a little more olive oil and sprinkle the remaining filling on top. Cook in the oven at 200`c for approximately 15-20 minutes. Meanwhile, make the tomato couscous. Place the tomato and herb couscous in a bowl and cover with boiling water. Cover with a plate or cling film and allow to absorb all the liquid for 4 minutes. When ready, fluff with a fork and stir in the diced tomato, parsley and lemon juice. When you are ready to serve, lay the tomato and herb couscous on a long serving plate. Fold the grilled zucchini slices in half and lay over the couscous. Carefully place the cooked fish involtini on top and serve garnished with fresh rucola leaves.