

- 150g wholewheat couscous
- 1 leek
- 1 red pointed pepper
- 1 green pepper
- A bag of tomatoes
- 2 garlic cloves*
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 tin of chickpeas
- 200g rainbow trout fillets
- 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.