BRAAIED TROUT WITH GREEN COUSCOUS | SA Garden and Home
This braaied trout is perfect for alfresco weekend lunches and the fish is complemented beautifully by the green couscous and herbs
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Cooking tools:
- Food processor
- Grill
- Kitchen scale
- Chef's knife
- Cutting board
- Plastic wrap
- Paper towel
- Mixing bowl
- Skillet
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1,4kg whole fresh trout, cleaned and gutted
- Kalahari or Maldon salt
- 125ml olive oil
- 4 lemons/limes, sliced
- 2 x 30cm leafy stems
- fresh fennel
- 1 cucumber
- salt
- 100g Greek yogurt
- 15ml olive oil
- 150g couscous
- 160ml boiling water
- 1 small onion, thinly sliced
- 2ml salt
- 2ml ground cumin
- 50g flaked almonds
- 3 spring onions, finely sliced
- 1 fresh green chilli, deseeded and finely sliced
- 30g wild rocket
- 20g fresh parsley
- 20g fresh coriander
- 30g fresh fennel leaves, roughly chopped
- 20g fresh mint leaves
- 90ml olive oil
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