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Sig's trout with couscous and herbs
Sig's trout with couscous and herbs

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We hope you got insight from reading it, now let’s go back to sig's trout with couscous and herbs recipe. You can cook sig's trout with couscous and herbs using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Sig's trout with couscous and herbs:
  1. Get 4 tbsp olive oil
  2. Provide 2 large cloves of garlic, crushed
  3. Take 125 grams couscous
  4. Get 300 ml fish stock
  5. Use 1 tbsp chopped coriander
  6. You need 1 tbsp chopped mint
  7. Get 4 trout, gutted head removed and boned
  8. You need 50 grams seeds or flaked almonds
  9. Get 1 pinch each salt and cayenne pepper
  10. You need to serve
  11. Use 8 lemon wedges or slices
  12. You need 1 handful mint tips
Instructions to make Sig's trout with couscous and herbs:
  1. Heat 2tablespoon of oil add the chopped onions until soft, then add the crushed garlic
  2. Stir in the couscous, add fish stock mint and coriander
  3. Bring to boil and take of heat leaving the couscous to soak up the liquid, about 10-15 minutes
  4. Season the cleaned trout with salt and pepper, divide the couscous mix evenly between the four trout
  5. Mix the remaining oil with the seeds or almonds and toast slightly in a pan set aside
  6. Bake the trout in a moderate oven at 200C/400 F in a buttered ovenproof dish for about. 20-25 minutes.
  7. Garnish with the almonds and griddle pan slightly browned lemons

Bring a large pot to salted water to a boil. Add the Italian couscous and cook over moderately high heat, stirring occasionally, until tender but still. Israeli couscous, also called pearl couscous, is the star of this salad. Since it's larger than regular couscous, each scoop of salad is chewy and textured. Both regular and Israeli couscous are made from semolina flour — the same flour used to make dry pasta, which means they're essentially a type.

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