This is from a Pinch of Nom's cookbook, a beautiful Moroccan recipe adapted to use with ChalkStream Trout.
3 large trout fillets cut into 16-20 large chunks and skin removed
1 125g packet Ainsley Harriott Moroccan Medley Cous Cous
200 ml boiling water
1 tsp cumin
1/2 tsp paprika
6 cherry tomatoes cut in half
7 - 8 cm piece cucumber cut into medium dice
4 - 5 radish sliced
4 spring onions chopped
1 small pepper deseeded and choppped
1 handful fresh mint chopped
1 handful fresh parsley chopped
1 handful fresh basil chopped
4 tbsp low fat yogurt
1 lemon cut into wedges
Put the trout chunks in a bowl and coat with the cumin and paprika.
Thread the trout onto 4 skewers, we use wooden ones that have been soaked in water to stop them burning in the oven, but you can use metal ones if you want. Squeeze the juice from a couple of lemon wedges over the trout.
Place the completed skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking.
While the skewers are cooking, make up the cous cous in a large bowl. One 125g pack will take 200ml of boiling water. Stir, cover with cling film and leave for 3 minutes.
When the cous cous is ready stir in the chopped veg and half of the chopped parsley.
Set this aside, then in a blender add the yogurt, remaining herbs and a squeeze of fresh lemon juice.
Blitz for a minute of two until the herbs are really fine and the sauce is a nice green colour.
Divide the cous cous between 2 plates, then serve two trout skewers on each bed of cous cous.
Finally drizzle the trout with a little of the herby yogurt sauce, garnish with a lemon wedge and enjoy!