Microwavable Couscous with Quinoa & Crispy Trout

Cook Time 15 minutes

Servings 2

Difficulty Easy


175g San Remo Microwavable CousCous with Quinoa

2 fillet ocean trout, skin scored
Extra virgin olive oil
¼ bunch coriander, roughly chopped, with some stalks reserved for garnish
¼ bunch parsley, chopped
1 pomegranate
¼ cup toasted pistachios, chopped
Salt and pepper
1 lemon, juiced
½ cup thick natural yoghurt
1 tsp lemon zest
½ garlic clove, grated
Pinch of sumac


Cook the CousCous as per packets directions then pour it into a mixing bowl.

Rub the ocean trout in some olive oil, season with salt and pepper, and place skin-side down in a nonstick fry pan onto a high heat. Fry until almost fully cooked through and crispy. Flip the trout and cook on the other side to your liking.

Add the coriander, parsley, pomegranate seeds and pistachios to the mixing bowl with the the CousCous. Season with salt and pepper and dress with lemon juice and olive oil.

For the yoghurt sauce, simply mix the yoghurt, lemon zest and garlic together.

To serve, place the fish on top of the CousCous. Drizzle the fish with the yoghurt sauce and sprinkle with sumac.


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