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Veggie Couscous-Stuffed Trout

Veggie Couscous-Stuffed Trout

Coastal Living APRIL 2004

  • Yield: Makes 6 servings


  • 1 1/3 cups water
  • 3/4 cup finely diced zucchini
  • 2/3 cup frozen whole kernel corn
  • 1/2 cup finely diced red onion
  • 3/4 cup tricolor or plain couscous
  • 1 cup finely diced plum tomato
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon grated lemon rind
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 1/4 teaspoons sea salt
  • 6 (8-ounce) boneless trout
  • 6 (4-inch) sprigs fresh tarragon
  • 1/4 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons capers
  • 1/4 cup fresh lemon sections (about 2 lemons)


Combine first 4 ingredients in a medium saucepan over medium-high heat. Bring to a boil; stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in tomato, 2 tablespoons oil, grated lemon rind, chopped tarragon, and sea salt; cool to room temperature.

Brush 1/2 tablespoon oil onto bottom of large roasting pan. Open trout; stuff each evenly with couscous mixture. Close fish to enclose the stuffing; tie fish securely in 2 places with heavy string. Tuck a sprig of tarragon under string of each trout. Carefully place trout in pan. Brush with remaining 1/2 tablespoon oil; sprinkle evenly with pepper.

Bake at 425° for 12 minutes or until cooked through at thickest part.

Remove trout to a serving platter, and cover with aluminum foil. Place roasting pan across 2 burners over medium heat. Add wine, stirring to loosen particles from bottom of pan. Bring to a boil, and reduce to 1/4 cup. Remove from heat; add butter, parsley, and capers, stirring just until melted. Stir in lemon sections. Spoon over trout.


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Veggie Couscous-Stuffed Trout Recipe