Grilled Trout with Couscous
Easy and flavorful grilled trout with preserved lemon, pomegranate, cilantro, harissa and pistachios all served over a bed of couscous.
Servings: 2
Ingredients
- 4 rainbow trout fillets skin on or off, i like it on
- 1 C dried couscous combined with 1½ cups boiling water, pinch of salt, tsp olive oil or butter
- 4 scallions
Preserved Lemon Sauce
- 1 pomegranate seeded or 1/2 C pomegranate juice
- ½ preserved lemon skin only, rinsed
- 1 bunch cilantro
- 2 tbsp pistachios shelled and roasted
- 1 tbsp olive oil
- 5 dried apricots
Toppings
- 1 pomegranate seeded
- 2 tbsp pistachios shelled, chopped and roasted
- 6 oz greek yogurt
- 2 tbsp harissa
- cilantro
Instructions
- First up is to make your sauce. Combine your pomegranate seeds, or juice, preserved lemon, cilantro, pistachios and a dash of oil into a food processor or immersion blender and blend until almost smooth. Give it a taste to see if you need any salt, usually the preserved lemon is enough, but it’s always good to check.
- Next up is to make your couscous. Follow the directions on the packet for your water to couscous ratios, if there is one. I generally combine 1 cup couscous with 1½ cups boiling water, a pinch of salt and some oil. Then let it sit, covered, until I’m ready to plate.
- And finally the last bit, grilling. Toss your scallions with a small bit of oil and grill till they are charred and tender. Next grill your fish till it’s cooked through. The rainbow trout only takes about 2-3 minutes per side.
- And, finally, plating it up. Fluff your couscous with a fork and tumble onto your platter. Top with your scallions, grilled fish and large dollops of that delish sauce. I also like to scatter lots of pomegranate seeds, pistachios and cilantro on top. And, be sure to serve some yogurt and harissa on the side too. That’s it. Eat up!
Notes
This is an adapted version on Jamie Oliver's Moroccan-Style Grilled Trout.
Did You Make This Recipe?
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