Veggie Couscous-Stuffed Trout Recipe

Name: Veggie Couscous-Stuffed Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups water; 3/4 cup finely diced zucchini; 2/3 cup frozen whole kernel corn; 1/2 cup finely diced red onion; 3/4 cup tricolor or plain couscous; 1 cup finely diced plum tomato; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon grated lemon rind; 1 1/2 tablespoons chopped fresh tarragon leaves; 1 1/4 teaspoons sea salt; 6 (8-ounce) boneless trout; 6 (4-inch) sprigs fresh tarragon; 1/4 teaspoon freshly ground pepper; 1 cup dry white wine; 3 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley; 2 tablespoons capers; 1/4 cup fresh lemon sections (about 2 lemons)

Servings: persons

1 1/3 cups water
3/4 cup finely diced zucchini
2/3 cup frozen whole kernel corn
1/2 cup finely diced red onion
3/4 cup tricolor or plain couscous
1 cup finely diced plum tomato
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon rind
1 1/2 tablespoons chopped fresh tarragon leaves
1 1/4 teaspoons sea salt
6 (8-ounce) boneless trout
6 (4-inch) sprigs fresh tarragon
1/4 teaspoon freshly ground pepper
1 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 cup fresh lemon sections (about 2 lemons)

1
Combine first 4 ingredients in a medium saucepan over medium-high heat. Bring to a boil; stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in tomato, 2 tablespoons oil, grated lemon rind, chopped tarragon, and sea salt; cool to room temperature.
2
Brush 1/2 tablespoon oil onto bottom of large roasting pan. Open trout; stuff each evenly with couscous mixture. Close fish to enclose the stuffing; tie fish securely in 2 places with heavy string. Tuck a sprig of tarragon under string of each trout. Carefully place trout in pan. Brush with remaining 1/2 tablespoon oil; sprinkle evenly with pepper.
3
Bake at 425u00b0 for 12 minutes or until cooked through at thickest part.
4
Remove trout to a serving platter, and cover with aluminum foil. Place roasting pan across 2 burners over medium heat. Add wine, stirring to loosen particles from bottom of pan. Bring to a boil, and reduce to 1/4 cup. Remove from heat; add butter, parsley, and capers, stirring just until melted. Stir in lemon sections. Spoon over trout.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/3 cups water, 3/4 cup finely diced zucchini, 2/3 cup frozen whole kernel corn, 1/2 cup finely diced red onion, and more.

Yes, Veggie Couscous-Stuffed Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Couscous-Stuffed Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions