Trout Stuffed With Couscous, Almonds And Herbs

• 4 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 2/3 cup couscous
• 1 1/4 cups fish stock (or vegetable stock or clam juice)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• 4 (12 ounce) trout, whole, cleaned, heads removed and boned
• salt and pepper
• 1/2 cup almonds, sliced

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 400u0b0F
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.

olive oil, onion, garlic, couscous, fish stock, parsley, mint, trout, salt, almonds

Taken from www.food.com/recipe/trout-stuffed-with-couscous-almonds-and-herbs-139225 (may not work)