Trout with Orange Couscous & Toasted Almond Panko Topping
Be (deliciously) stress-free: Just 1 orange contains enough vitamin C to meet your daily requirement. Vitamin C plays a key role in immune-system health and may help your body manage stress – so when you have a lot on your plate, make sure you’re getting enough!
1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped
1 tsp olive oil
4 4-oz trout fillets (about 1 lb total)
1/2 tsp sea salt, divided
1/4 tsp fresh ground black pepper, divided
2 oranges, zested, segmented, cut into ½-inch pieces and juices reserved
Prepare couscous according to package directions.
Meanwhile, heat a large sauté pan on medium-high. Add almonds and panko and toast, shaking pan occasionally to mix, until golden, about 5 minutes. Remove from heat and stir in parsley; set aside.
Arrange 1 oven rack in highest position and preheat broiler to high. Brush a large broiler pan with oil. Add trout in a single layer and sprinkle with 1/4 tsp salt and 1⁄8 tsp pepper. Transfer to top rack and broil until cooked through and edges are just browned, about 5 To couscous, add orange zest, segments and reserved juices and remaining ¼ tsp salt and 1⁄8 tsp pepper. Stir to combine and divide among serving plates. Top with trout and almond-panko mixture, dividing evenly.
Chill Out with Chickpeas: Chickpeas to help relieve stress? Yes! In fact, chickpeas are a good source of tryptophan, an essential amino acid that your body needs to make protein. High-tryptophan foods play a role in boosting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.
Succotash really came into its own during the Great Depression, thanks to its thrifty nature, and we think a clean version seasoned with dill, lemon juice and zest is the perfect accompaniment to our tender pink trout.