sig's trout with couscous and herbs

• 4 tbsp olive oil
• 2 large cloves of garlic, crushed
• 125 grams couscous
• 300 ml fish stock
• 1 tbsp chopped coriander
• 1 tbsp chopped mint
• 4 trout, gutted head removed and boned
• 50 grams seeds or flaked almonds
• 1 pinch each salt and cayenne pepper
• 8 lemon wedges or slices
• 1 handful mint tips

1. heat 2tablespoon of oil add the chopped onions until soft, then add the crushed garlic
2. stir in the couscous, add fish stock mint and coriander
3. bring to boil and take of heat leaving the couscous to soak up the liquid, about 10-15 minutes
4. season the cleaned trout with salt and pepper, divide the couscous mix evenly between the four trout
5. mix the remaining oil with the seeds or almonds and toast slightly in a pan set aside
6. bake the trout in a moderate oven at 200C/400 F in a buttered ovenproof dish for about.
7. 20-25 minutes.
8. garnish with the almonds and griddle pan slightly browned lemons

olive oil, garlic, couscous, fish stock, coriander, mint, trout, almonds, salt, lemon

Taken from cookpad.com/us/recipes/336956-sigs-trout-with-couscous-and-herbs (may not work)