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Moroccan Trout With Couscous

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Stephanie, The Posh Pescatarian, takes viewers on a trip to North Africa with a delicious recipe for Moroccan Trout with Vegetable Couscous. Bring your taste buds and your sense of adventure!
Ingredients
  Steelhead trout/Salmon 2 Pound
  Honey 1 Tablespoon
  Garlic cloves 2 Medium
  Lime zest 1 Teaspoon
  Cumin, coriander and cinnamon 1 Tablespoon, mixed whole
  Clove and black pepper corn 1 Tablespoon, mixed whole
  Salt To Taste
  Tomatoes 2 Medium, peeled and chopped
  Asparagus 1 Pound
  Carrots 2 Medium
  Brown onion 1⁄2
  Vegetable stock 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Couscous 2 Cup (32 tbs)
  Preserved lemon 1⁄2 Medium (or regular lemon)
Directions

GETTING READY
1. Preheat the oven to 375 degrees.

MAKING
2. In a mortar nicely crush peppercorns, cloves, finely chopped preserved lemon pieces, lime zest, cumin, coriander, garlic cloves, lime juice and 1 tablespoon honey.
3. Place the trout on a tray, apply the marinade mixture and let it marinade for 15 minutes.
4. Place in the preheated oven and cook for about 30-35 minutes checking from time to time until done.
5. In a bowl add the couscous, stir in a cup of water and keep aside.
6. In a hot pan with olive oil add carrots, then lower heat and add onions, cumin, and coriander.
7. Once they start cooking, add asparagus, tomatoes, salt and vegetable stock, thereafter let it cook until done.
8. Roll the couscous between your palms, add a little olive oil and continue rolling.

SERVING
9. On a shallow dish place the fish, ladle desired amount of couscous beside, sprinkle some chopped preserved lemon, flat leaf parsley and lay over the vegetables along with some cooked juice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Moroccan
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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