Steps
- Combine the couscous, zucchini, lemon rind, and 1 tablespoon of lemon juice in a large heatproof bowl. Add the boiling water and olive oil. Cover and set aside for 4 minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Stir in the chickpeas, coriander, mint, and ocean trout. Season with salt and pepper.
- Divide among serving bowls and top with a dollop of tzatziki to serve.
