Dinner

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!

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Servings
4
Prep Time
15 min
Duration
15 min

Ingredients

  • 1 1/4 cups whole-wheat couscous
  • 1/4 cup slivered raw unsalted almonds
  • 1/4 cup whole-wheat panko bread crumbs
  • 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

Preparation

  1. Prepare couscous according to package directions.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size 1 trout fillet, 1 cup couscous, 2 tbsp almond-panko topping
  • Calories 374
  • Carbohydrate Content 43 g
  • Cholesterol Content 67 mg
  • Fat Content 11 g
  • Fiber Content 8 g
  • Protein Content 32 g
  • Saturated Fat Content 1 g
  • Sodium Content 288 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g