Moroccan Ocean Trout Bowl
Perfect for lunch, or a light dinner. You can find za’atar at most grocers, or simply swap it for a Moroccan spice mix.

- Preparation:
- 15 Minutes
- Cooking:
- 10 Minutes
- Serves:
- 4
Ingredients
- 4 Fresh Huon Ocean Trout portions, skin off
- 4 tsp za'atar
- 2 cups couscous, cooked per directions on the pack
- 1 punnet cherry tomatoes, halved
- 1 lemon, juice and zest
- 2 tbsp preserved lemon, diced
- 1/2 cos lettuce, leaves washed
- 1/2 cup mint, roughly chopped
- 1/4 cup parsley, roughly chopped
- 1/2 cup Greek yoghurt
Method
-
1
Preheat your grill to its highest setting.
-
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.
-
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.
-
4
While the trout is cooking mix tomatoes, preserved lemon, ½ the herbs and remaining lemon juice through the warm couscous. Season to taste
-
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.
Moroccan Ocean Trout Bowl