Grilled Spiced Trout with Lemon Soy Vinaigrette and Herbed Couscous

Zesty trout fillet griddled with spring onions and tomatoes, served over herb-infused veggie stock couscous with a soy dressing.

Healthy Quick Fish Main Course High Protein

Estimated Nutrition

Calories

1140.5

kcal / serving

1140.5 kcal total

Carbs

84.5g

per serving

84.5 g total

Fat

65.2g

per serving

65.2 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Fruits

0.5

piece

Lemon

Zest only

0.5

piece

Lemon

Zest and juice

0.5

piece

Lemon

Juice only for couscous

GrainsCereals

150

Couscous

Liquids

300

Vegetable Stock

NutsSeeds

0.5

tsp

Cumin Seeds

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Mint

Chopped fresh

tbsp

Parsley

Chopped fresh

tbsp

Chives

Chopped fresh

tbsp

Dill

Chopped fresh

OilsFats

tbsp

Olive Oil

For trout

tbsp

Olive Oil

For couscous

Seafood

fillet

Trout

Skin removed

Vegetables

stems

Spring Onions

Trimmed and halved lengthwise

0.5

piece

Tomato

Whole half for grilling

0.5

piece

Tomato

Chopped for couscous

Method

Rub lemon zest into the trout flesh and grind cumin, salt, and pepper in a mortar.

Reserve some cumin mix for the dressing and sprinkle the remainder onto the fish.

Griddle the trout, spring onions, and tomato in olive oil for 3 minutes per side.

Whisk soy sauce, lemon zest, lemon juice, and reserved cumin together for the vinaigrette.

Pour 300ml hot vegetable stock over couscous and let soak for 7 minutes.

Fluff grains and mix in herbs, oil, lemon juice, chopped tomato, and seasoning.

Serve trout atop couscous, garnish with vegetables, and drizzle with vinaigrette.