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Sig's trout with couscous and herbs
Sig's trout with couscous and herbs

Before you jump to Sig's trout with couscous and herbs recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Run the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if you do live or work on one of the higher floors, you can still get off of the elevator first and climb up the stairs the rest of the way. Most people will decide to be sluggish and take an elevator instead of getting exercise on the stairs. Even if you only have just one flight to climb, climbing along it during the day is a great way to get extra exercise.

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We hope you got benefit from reading it, now let’s go back to sig's trout with couscous and herbs recipe. You can have sig's trout with couscous and herbs using 12 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Sig's trout with couscous and herbs:
  1. Take 4 tbsp olive oil
  2. Get 2 large cloves of garlic, crushed
  3. You need 125 grams couscous
  4. Prepare 300 ml fish stock
  5. Get 1 tbsp chopped coriander
  6. Take 1 tbsp chopped mint
  7. Take 4 trout, gutted head removed and boned
  8. Prepare 50 grams seeds or flaked almonds
  9. Take 1 pinch each salt and cayenne pepper
  10. You need to serve
  11. Take 8 lemon wedges or slices
  12. Get 1 handful mint tips
Steps to make Sig's trout with couscous and herbs:
  1. Heat 2tablespoon of oil add the chopped onions until soft, then add the crushed garlic
  2. Stir in the couscous, add fish stock mint and coriander
  3. Bring to boil and take of heat leaving the couscous to soak up the liquid, about 10-15 minutes
  4. Season the cleaned trout with salt and pepper, divide the couscous mix evenly between the four trout
  5. Mix the remaining oil with the seeds or almonds and toast slightly in a pan set aside
  6. Bake the trout in a moderate oven at 200C/400 F in a buttered ovenproof dish for about. 20-25 minutes.
  7. Garnish with the almonds and griddle pan slightly browned lemons

Bring a large pot to salted water to a boil. Add the Italian couscous and cook over moderately high heat, stirring occasionally, until tender but still. Israeli couscous, also called pearl couscous, is the star of this salad. Since it's larger than regular couscous, each scoop of salad is chewy and textured. Both regular and Israeli couscous are made from semolina flour — the same flour used to make dry pasta, which means they're essentially a type.

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