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."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Thorsten photo by Thorsten
Ready In:


  • 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


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

Questions & Replies

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  1. Easy and delicious. It was the first time that I've had trout filled with couscous. The peppermint added a fresh taste and supported the flavors of the trout. I like this recipe, because it brings out all the delicate flavors of the trout. No ingredient is dominating, all well-balanced. If you like fish, you sure will like this unique fish recipe.
  2. We had 4 small giltheads that we prepared as described, They turned out delicious, ready and we loved the mint with it.<br/>I prepared more couscous as the children will need this tomorrow for lunch in the school.<br/>The only thing I would change is to roast the almonds in advance and mix them with the couscous as we do not eat the skin of the fish. We simply ate the almonds before we discarded the skin. But on the other hand this looks more beautiful!<br/>Thanks a lot for this easy and delicious recipe!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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