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Recipecouscous
Trout Stuffed with Couscous Almonds and Herbs
from "the moroccan collection: traditional flavors from northern africa" by by hilaire walden. a delicious and very easy dish--serve garnished with fresh mint and lemon wedges and plently of warm bread on the side.
complex10 ingredients8 preparation steps
Ingredients
- olive oil
- onion
- garlic cloves
- couscous
- fish stock
- parsley
- mint
- trout
- salt and pepper
- almonds
Preparation
- 1heat 2 tablespoons of the oil in a frying pan , add the onion and fry until softened , adding the garlic toward the end
- 2stir in the couscous , fish or vegetable stock , parsley and mint
- 3bring to a boil , then remove the pan from the heat and leave for 10-15 minutes , or until the liquid has been absorbed
- 4preheat oven to 400f
- 5season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture
- 6lay the fish in a greased shallow baking dish
- 7mix the remaining oil with the almonds and spoon over the fish
- 8bake for 15-20 minutes , or until the fish flakes when tested with a fork