In a medium lidded pot, bring 1 1/3 cups water and couscous to a boil. Reduce heat to low and simmer per package directions, covered, until water is absorbed. Stir in 2 tbsp of the olive oil, 3 tbsp of the almonds, 2 tbsp of the parsley, 3/4 tsp of the salt and 1/8 tsp of the pepper. Cover to keep warm.
Meanwhile, add strawberries and vinegar to a sauté pan over medium heat; cook 8 minutes. Remove from heat. Stir in butter, 1/8 tsp of the salt and 1/8 tsp of the pepper.
Pat fillets dry with paper towels; season with remaining 1/2 tsp salt and remaining 1/4 tsp pepper. In a large nonstick sauté pan, heat 1 tbsp of the oil on medium-high heat. When shimmering, add 4 fillets to pan. Sauté 2 minutes, then flip and cook 1 to 2 more minutes, until cooked through. Repeat with second batch of fillets,
adding remaining 1 tbsp oil.
Serve fillets over couscous. Spoon strawberry sauce on top. Garnish with remaining 1 tbsp almonds and parsley.