Jewelled Couscous With Ocean Trout

Name: Jewelled Couscous With Ocean Trout
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people people
Cuisine: Middle Eastern
Ingredients: Ocean trout fillets – approx. 600g; 2 medium kumara (sweet potatoes), peeled and diced; 2 medium beetroot, peeled and diced; 2 tsp olive oil (for roasting); Salt and pepper, to taste; 1 tbsp harissa paste; 1 cup water or chicken stock; 1 cup frozen peas; 1 cup couscous; 1 tsp olive oil (for frying); 1 tbsp lemon juice; Fresh coriander, chopped (for garnish); Greek yogurt (optional, for serving)

Enjoy Jewelled Couscous with Ocean Trout, made with premium ocean trout from Pearl Seafoods. Fresh, vibrant, and perfect for any meal—order online today!

Jewelled Couscous With Ocean Trout displayed on a white plate.

Serves

4 people people

Prep

10 minutes mins

Cook

15 minutes mins

Difficulty

Medium

About This Recipe

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

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

Method

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.
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.
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.
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

Featured Product

Fresh Ocean Trout Fillet

$68.00

Nutrition (per serving)

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

% Daily Value*

Calories 495 kcal (24% DV)
Total Fat 19.0 g (24.36% DV)
Total Carbohydrate 36.0 g (13.09% DV)
Protein 39.0 g (78.0% DV)

*Based on a 2,000 kcal daily diet.

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