Sheet-Pan Trout and Couscous with Curried Vegetables | RICARDO

Ingredients

• 1 red bell pepper, seeded and diced
• 1/4 cup (60 ml) olive oil, plus more for drizzling
• 1 tbsp (15 ml) maple syrup
• 1/2 tsp (2.5 ml) harissa
• 1 lb (450 g) trout fillet with skin, cut into 4 pieces
• 1 cup (250 ml) water
• 1 cup (200 g) couscous
• 2 garlic cloves, finely chopped
• 1 tsp curry powder
• 6 cups (140 g) baby spinach
• 1 tbsp (15 ml) lemon juice
• Plain yogurt, for serving
• Lemon wedges, for serving (optional)