In a 2-quart saucepan bring the water to a boil. Reduce to medium and stir in couscous and parsley. Remove from heat, cover, and let stand 5-minutes.
Place fish in 9" glass pie plate, with thickest portions toward the outside. Sprinkle with lemon juice. Cover with wax paper. Microwave on high 2 1/2-3 minutes, or until fish is opaque throughout.
In a 1-quart saucepan, combine stock, soy sauce, cornstarch, and five-spice powder. Stir to dissolve the cornstarch. Add raisins and celery. Cook, stirring constantly over medium heat until thickened, clear, and bubbly. Cook and stir for another minute.
Fluff couscous with a fork and place on a serving platter. Arrange fish over couscous and top with the sauce.
