Troutacular Chickpea & Pointed Pepper Couscous
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A seafood stew with a Tunisian twist, this dish mixes up fiery chilli with Mediterranean flavours.
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Ingredients you'll need
  • 300g wholewheat couscous
  • 2 leeks
  • 2 red pointed peppers
  • 2 green peppers
  • A bag of tomatoes
  • 4 garlic cloves*
  • 2 tsp cumin seeds
  • 2 tsp chilli powder
  • 2 tins of chickpeas
  • 400g rainbow trout fillets
Step by step this way
  • 1.

    Put the couscous in a heatproof bowl. Add the hot water. Pop a lid on top or cover it with clingfilm. Put it on one side.

  • 2.

    Trim and rinse the leek(s). Slice into thin rings. Halve the peppers. Scoop out the seeds and stem. Roughly chop. Chop the tomatoes. Peel and grate/crush the garlic. Grind the cumin.

  • 3.

    Warm a splash of olive oil in a deep frying pan. Add the leek(s) and peppers. Season. Fry. Stir now and then till the veg are lightly coloured.

  • 4.

    Add the garlic, cumin and chilli. Stir them round the pan to flavour the oil.

  • 5.

    Stir in the tomatoes and chickpeas. Half fill the chickpea tin with water. Add that to the pan (add a whole tin if you’re cooking for four). Pop on the lid.

  • 6.

    Let the stew simmer for about 5 mins. Taste. Season. Slide the trout into the pan. Pop the lid back on.

  • 7.

    Cook the trout fillets cook in the stew for a few mins till they’re opaque. Rake the couscous with a fork to fluff it up. Serve the trout and chickpea stew with the couscous.

  • Tip

    My mate marinate If you have left over cumin and chilli, grind the cumin and mix a pinch of both into yogurt with lemon juice. Use to marinate chicken or lamb before roasting or grilling.

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