Ingredients

• ½ lemon
• zest only
• 1 trout fillet
• skin removed
• ½ tsp cumin seeds
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 3 spring onions
• trimmed and halved lengthwise
• ½ tomato
• 2 tbsp soy sauce
• ½ lemon
• zest and juice only
• 150g/5½oz couscous
• 300ml/10fl oz vegetable stock
• 2 tbsp olive oil
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill
• ½ tomato
• chopped

Directions

• For the trout
• rub the lemon zest into the flesh of the trout. Place the cumin seeds
• salt and freshly ground black pepper into a pestle and mortar and grind together until well combined. Reserve half a teaspoon for the vinaigrette and sprinkle the rest over the fish.
• Heat the olive oil in a griddle pan and add the trout
• spring onions and tomato half. Griddle the trout for 2-3 minutes on both sides
• or until golden-brown and cooked through.
• For the vinaigrette
• place the soy sauce
• lemon zest and juice and the reserved cumin mixture into a small bowl and whisk well to combine.
• For the couscous
• pour the stock over the couscous in a bowl and allow to soak for 5-7 minutes
• or until all of the liquid is absorbed. Fluff the grains up with a fork and stir in the rest of the couscous ingredients.
• To serve
• spoon the couscous onto a serving plate and arrange the trout on top. Place the grilled spring onions and tomato half to the side
• drizzle over the vinaigrette and serve.