Seasonal Recipe of the Week
Couscous is often used as a stuffing for fish, meat and poultry. It makes a lighter, more open textured filling than breadcrumbs and you can add all kinds of exotic flavors.
Ingredients
4 tablespoons olive oil
4 ounces couscous
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup fish or vegetable stock
1 tablespoon chopped parsley
1 tablespoon chopped mint
4 trout, each weighing about 12 ounces, gutted, heads removed and boned
1/4 cup sliced almonds
Salt and pepper
Lemon wedges mint sprigs
Procedure
Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic towards the end. Stir in the couscous, fish or vegetable stock, parsley and mint. Bring to the boil then remove the pan from the heat and leave for 10-15 minutes until the liquid has been absorbed. Season the trout with salt and pepper and fill the cavity of each one with a quarter of the couscous mixture. Lay the fish in a greased shallow baking dish. Mix the remaining oil with the almonds and spoon over the fish. Bake in a preheated 350 degree oven for 15-20 minutes until the fish flakes when tested with a fork. Garnish with lemon wedges and mint sprigs and serve with warm bread.
