-
1
Heat 2 tbsp.
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2
of the oil in a large skillet over medium-high heat; add asparagus, squash, and onion.
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3
SautE 4 minutes or until crisp-tender.
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4
Transfer vegetables to a bowl; set aside.
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5
Add another 1 tbsp.
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6
oil to skillet with couscous; sautE 1 1/2 minutes, stirring constantly, until couscous is lightly toasted in color.
-
7
Add water and bring to a boil; stir in 1/4 tsp.
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8
of the salt.
-
9
Cook, uncovered, over medium heat, until most of the water has been absorbed, about 8 minutes.
-
10
Stir in vegetables and oregano.
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11
Continue to cook 2 minutes longer, or until water is absorbed and couscous is al dente, or firm to the bite.
-
12
Transfer to a large bowl; cool to room temperature.
-
13
Stir in basil.
-
14
Heat broiler.
-
15
Place trout, skin side down, on foil-lined broiler-pan rack; season with remaining salt and pepper.
-
16
Mix remaining 1 tbsp.
-
17
of oil, capers, and lemon juice and spoon over fillets.
-
18
Broil 4 inches from heat source 3 to 4 minutes, or until just opaque.
-
19
Cool slightly; remove trout with spatula in large pieces to a plate (trout skin should stick to foil).
-
20
Arrange radicchio leaves on 4 plates.
-
21
Top with couscous, trout, and oranges.
-
22
Drizzle with additional olive oil, if desired.
