Trout Fillet with Whole Wheat Couscous in Semi-Dried Tomato Sauce Staff Recipe By
  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

Although this recipe has a few steps, none are terribly difficult. And the result is a mouthful of delicious that will transport you to the Mediterranean.

Ingredients (23)


Candied Pecans

Couscous Salad


Start Cooking

Prepare the Sauce

  1. Place the semi-dried tomatoes, pine nuts and Galilee’s Delicacy Silan into a food processor with a little of the water that the tomatoes soaked in. Process until the mixture becomes a smooth paste.

  2. Transfer to a small pot, add the cream, and bring to a boil while stirring. Season with salt and pepper and set aside.

Prepare the Candied Pecans

  1. Stir the sugar and half a cup of water in a small pot. Heat on a high flame for three minutes until it becomes a light caramel. Add the Galilee’s Delicacy Silan and remove the pot from the heat.

  2. Use a fork to dip each pecan in the caramel and lay them carefully on a sheet of baking paper. Repeat with all the pecans.

Prepare the Couscous

  1. Transfer the couscous to a bowl and almost completely cover with boiling water. Add the olive oil and mix well. Season with salt and pepper and place in the refrigerator for 10 minutes.

  2. Chop up the candied pecans (leave some whole for garnish). Mix the couscous with the vinegar, vegetables and herbs. Add the chopped pecans and mix. Taste and adjust the flavoring as needed.

Prepare the Trout

  1. Heat the olive oil in a large pan and fry the fillets for about three minutes on each side, until golden. Season with salt and pepper.

To Serve

  1. Serve the trout with a little sauce and couscous salad on the side. Garnish with the whole pecans and serve immediately.

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