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Spice-rubbed trout with giant couscous and green beans
Serves 4 Starters and mains
Ingredients
- 4 whole trout (about 300g each), gutted and scaled
- 11⁄2 unwaxed lemons
- 1 small bulb fennel (250g), halved and finely sliced, keeping the leafy tops
- large handful of roughly chopped fresh flat-leaf parsley leaves
- 200g giant couscous
- 250g French green beans, trimmed and cut into 1cm rounds
- 1tbsp olive oil
For the spice rub
- 2tbsp sumac
- 1tbsp smoked paprika
- 1tbsp sugar
- 1tbsp sea salt
- 1tbsp ground cumin
- 1⁄2tbsp ground ginger
- 1⁄2tbsp ground cinnamon
Method
This spice rub works well with all sorts of other things. Try spreading it on aubergine slices and drizzling with a little oil before grilling. It’s also a great rub for chicken.
Preheat the grill to high. Blend the ingredients for the spice rub in a pestle and mortar.
Smear the spice rub generously all over the outside and inside of the trout, then place on a foil-lined, lightly oiled baking tray.
Thinly slice one of the lemons. Stuff the fennel, parsley and lemon slices inside the cavity of the fish. Place the fish under the grill. Grill for 5-10 minutes on one side, then turn the fish over and cook for a further 5 minutes on the other. Meanwhile, bring a pot of salted water to the boil and add the giant couscous.
Boil for 3 minutes, then add the French green beans. Cook for a further 2 minutes, or until al dente, and drain.
Zest and juice the remaining lemon half. Toss the beans with the oil, lemon zest and juice and a little salt. Serve each fish whole with the couscous on the side. Garnish with the leafy fennel tops.
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