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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.”

Ingredients Nutrition

  • 4 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 23 cup couscous
  • 1 14 cups fish stock (or vegetable stock or clam juice)
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • 4 (12 ounce) trout, whole, cleaned, heads removed and boned
  • salt and pepper
  • 12 cup almonds, sliced


  1. Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end.
  2. Stir in the couscous, fish or vegetable stock, parsley and mint.
  3. Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed.
  4. Preheat oven to 400°F
  5. Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture.
  6. Lay the fish in a greased shallow baking dish.
  7. Mix the remaining oil with the almonds and spoon over the fish.
  8. Bake for 15-20 minutes, or until the fish flakes when tested with a fork.

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