Trout Stuffed With Couscous, Almonds and Herbs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
4 tablespoons olive oil |
1 small onion, finely chopped |
2 garlic cloves, crushed |
2/3 cup couscous |
1 1/4 cups fish stock (or vegetable stock or clam juice) |
1 tablespoon chopped parsley |
1 tablespoon chopped mint |
4 (12 ounce) trout, whole, cleaned, heads removed and boned |
salt and pepper |
1/2 cup almonds, sliced |
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.
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