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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end. | 2. Stir in the couscous, fish or vegetable stock, parsley and mint. | 3. Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed. | 4. Preheat oven to 400°F | 5. Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture. | 6. Lay the fish in a greased shallow baking dish. | 7. Mix the remaining oil with the almonds and spoon over the fish. | 8. Bake for 15-20 minutes, or until the fish flakes when tested with a fork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		crushed	-	-	-	-
couscous	2/3	cup		433.6533	89.3026	14.7165	0.7381
fish stock	1 1/4	1/4		46.6	0.0	6.5822	2.3591
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
trout	4		boned	167.7333	0.0	23.5393	7.4913
salt pepper				-	-	-	-
almond	1/2	cup	sliced	963.56	0.0	0.0	109.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.