Super quick to make, and super cheap! This is great as a light and healthy mid-week meal, or even for an easy dinner party dish. Sorry for lack of photos, we prepared and ate this one too quickly!!
½ cup of barley couscous
2 tablespoons of raw almonds
3 tablespoons coriander
6 Sicilian olives
1 clove of garlic
2 tablespoons currants
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 Rainbow Trout, cleaned and scaled
Salt and black pepper to taste.
Prepare couscous according to directions on the packet. Set aside to cool.
Preheat a BBQ grill, lid closed.
Roughly chop almonds and coriander; Pit and halve olives; Peel and mince garlic; and add all these ingredients into a small mixing bowl together with the currants, spices and cooled couscous. Gently combine. Season to taste with salt and pepper.
Take a piece of foil large enough to wrap the fish up and spread it on the bench, shiny side down. Place the trout in the middle of it. Season the cavity of the trout with salt and pepper. Fill the cavity with the couscous mixture and firmly wrap the fish into a packet.
Place the fish packet on the BBQ grill, and cook, lid closed for 5-7 minutes each side.
Serve with a fresh green salad.