This Cook's Country recipe card was a huge hit! We made a half batch (for the amount of fish we had) and most of it vanished into the Kidlet. It came together really easily, too. As written it calls for salmon, but we had trout and that also worked fine. 

We made a half batch, which was enough for dinner for all of us + leftovers for the Kidlet's lunch the next day. That's the version I've written up, but if you want to scale it back up to the original, just double all quantities.

Pan-Seared Trout with Curried Couscous

Cook's Country, FIXME which issue, recipe card p??

Ingredients

• 180mL vegetable broth
• 15mL olive oil
• 7.5mL Madras Curry Powder
• 120mL instant couscous
• 240mL cooked chickpeas (half a large tin, or 120mL dried)
• 120mL chopped spinach
• 2 (180-220g) skin-on trout filets
• cayenne pepper

Directions

1. Combine broth, oil, and curry powder in a medium saucepan. Bring to a boil.
2. Remove from the heat, stir in the couscous, and cover for five minutes.
3. Stir in chickpeas and couscous.
4. Meanwhile, dust the trout with cayenne powder to taste (2.5mL/filet is a good amount) and salt.
5. Cook trout, skin side down, over medium-high heat until the skin is crispy and the fat has rendered, ~7 minutes.
6. Flip over and continue cooking until cooked through, 5-7 minutes.