Trout Stuffed With Couscous, Almonds and Herbs

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil
• 1  small onion, finely chopped
• 2  garlic cloves, crushed
• 2⁄3 cup couscous
• 1 1⁄4 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
• 1⁄2 cup  almonds, sliced

Directions

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.