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1
Preheat your grill to its highest setting.
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2
Place the trout on a tray lined with baking paper and sprinkle over the za’atar spice. Use your hands to make sure the spice is evenly spread over each portion. Season with a pinch of salt.
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3
Grill ocean trout and cook for 8-10mins. Once the ocean trout is cooked, remove the tray from under your grill and pour over ½ of the lemon juice.
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4
While the trout is cooking mix tomatoes, preserved lemon, ½ the herbs and remaining lemon juice through the warm couscous. Season to taste
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5
To assemble bowls, start with cos lettuce leaves, then add the couscous, top with trout and any juices in the tray. Garnish with cucumbers and remaining herbs and a dollop of yogurt.