Seafood Recipes

Jewelled Couscous With OceanTrout

Ocean trout seared in a frying pan and served over couscous with roasted kumara, beetroot, peas and harissa.

Jewelled Couscous With Ocean Trout
4 People
Serves
10 Mins
Prep Time
15 Mins
Cook Time
Medium
Difficulty
Middle Eastern
Cuisine
The Recipe

About This SeafoodDish

Discover the perfect balance of flavors with our Jewelled Couscous with Ocean Trout recipe. This dish combines tender, vibrant ocean trout with fluffy couscous, enhanced by bursts of jewel-like pomegranate, fresh herbs, and a dash of lemon. Perfect for gatherings or a weeknight dinner with flair, this recipe is easy to follow yet delivers gourmet quality. Order your premium ocean trout from Pearl Seafoods and enjoy Sydney-wide delivery, ensuring fresh seafood reaches your kitchen for exceptional meals every time.

Ingredients

  1. Ocean trout fillets – approx. 600g
  2. 2 medium kumara (sweet potatoes), peeled and diced
  3. 2 medium beetroot, peeled and diced
  4. 2 tsp olive oil (for roasting)
  5. Salt and pepper, to taste
  6. 1 tbsp harissa paste
  7. 1 cup water or chicken stock
  8. 1 cup frozen peas
  9. 1 cup couscous
  10. 1 tsp olive oil (for frying)
  11. 1 tbsp lemon juice
  12. Fresh coriander, chopped (for garnish)
  13. Greek yogurt (optional, for serving)

Method

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Place the kumara and beetroot on the tray and drizzle with 2 teaspoons of oil. Season with salt and pepper. Bake, turning occasionally, for 15 minutes or until tender. Remove from heat.
  2. Meanwhile, heat a large frying pan over high heat. Add the harissa paste and cook, stirring, for 30 seconds or until aromatic. Add the water or chicken stock and bring to the boil. Add the peas and cook for 1 minute. Remove from heat and add the couscous, stirring to combine. Set aside, covered, for 5 minutes. Use a fork to fluff the grains to separate.
  3. Heat 1 teaspoon of the remaining oil in a frying pan over high heat. Season the trout with salt and pepper. Cook trout for 3-4 minutes on each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Combine lemon juice, remaining oil, and extra harissa paste in a jug.
  4. Add the kumara, beetroot, and coriander to the couscous and gently toss to combine. Spoon evenly among serving plates. Top with trout and drizzle with harissa dressing. Serve with yogurt, if desired
From Our Kitchen

Chef's Tip

Ocean trout pairs beautifully with warm spices and vibrant grains because its rich, buttery texture balances bold ingredients like harissa, roasted beetroot, and sweet kumara. Resting the trout after cooking helps keep the flesh moist and delicate, while the couscous absorbs the aromatic stock and dressing for extra depth of flavour. Fresh herbs, lemon, and yoghurt bring brightness and balance, creating a colourful seafood dish full of texture and warmth.

FEATURED

FeaturedProduct

Back In Season Soon
Fresh ocean trout fillet displayed on black slate over crushed ice with lemon

Fresh Ocean Trout Fillet

1.2kg - 1.4kg / Skin On / Per Fillet

Fresh ocean trout fillet, tender and richly coloured with a...

$68.00 fillet
$55.00 $68.00 fillet
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NUTRITION

NutritionPerServing

  • Calories 495 kcal
  • Total Fat 19.0 g
  • Total Carbohydrate 36.0 g
  • Protein 39.0 g
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