Trout & Cous Cous Salad, Moroc

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Trout fillets (with skin)		2
Cous cous		1/2 cup
Watercress or rocket		60g
Cherry tomatoes		6
Humous		as required
Dressing:
Lemon juice		4 tbsp
Cumin powder		1 tsp
Coriander leaves (finely chopped)		20g
Grated garlic		1 clove
Olive oil		4 tbsp
Salt & pepper		as required

Method

Prep

40min

Cook

10min

Mix all the dressing ingredients together in a bowl. Soak the trout fillets into half this dressing.

Pour hot water into the cous cous (the same weight) and leave for 10 minutes.

Put some oil in a frying pan and fry the trout.

Mix together the watercress or rocket, the cous cous, chopped tomatoes and the remaining dressing from Step 1.

Transfer Step 4 onto a serving dish and place the trout on top. Serve alongside the humous.

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