Trout Stuffed With Couscous Almonds And Herbs

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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."

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Steps

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Heat 2 tablespoons of the oil in a frying pan , add the onion and fry until softened , adding the garlic toward the end.

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Stir in the couscous , fish or vegetable stock , parsley and mint.

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Bring to a boil , then remove the pan from the heat and leave for 10-15 minutes , or until the liquid has been absorbed.

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Preheat oven to 400f.

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Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture.

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Lay the fish in a greased shallow baking dish.

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Mix the remaining oil with the almonds and spoon over the fish.

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Bake for 15-20 minutes , or until the fish flakes when tested with a fork.

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Ingredients

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olive oil, onion, garlic cloves, couscous, fish stock, parsley, mint, trout, salt and pepper, almonds