Trout Stuffed With Couscous, Almonds And Herbs - cooking recipe

Ingredients

4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
2/3 cup couscous
1 1/4 cups fish stock (or vegetable stock or clam juice)
1 tablespoon chopped parsley
1 tablespoon chopped mint
4 (12 ounce) trout, whole, cleaned, heads removed and boned
salt and pepper
1/2 cup almonds, sliced

Preparation

Heat 2 tablespoons of the oil in a frying pan, add the onion and fry until softened, adding the garlic toward the end.
Stir in the couscous, fish or vegetable stock, parsley and mint.
Bring to a boil, then remove the pan from the heat and leave for 10-15 minutes, or until the liquid has been absorbed.
Preheat oven to 400\u00b0F
Season the trout with salt and pepper and fill the cavity of each with one-fourth of the couscous mixture.
Lay the fish in a greased shallow baking dish.
Mix the remaining oil with the almonds and spoon over the fish.
Bake for 15-20 minutes, or until the fish flakes when tested with a fork.