Trout Stuffed With Couscous, Almonds and Herbs Recipe

Directions:

1. Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end.
2. Stir in the couscous, fish or vegetable stock, parsley and mint.
3. Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed.
4. Preheat oven to 400°F
5. Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture.
6. Lay the fish in a greased shallow baking dish.
7. Mix the remaining oil with the almonds and spoon over the fish.
8. Bake for 15-20 minutes, or until the fish flakes when tested with a fork.