less than 30 mins
10 to 30 mins
For the trout, rub the lemon zest into the flesh of the trout. Place the cumin seeds, salt and freshly ground black pepper into a pestle and mortar and grind together until well combined. Reserve half a teaspoon for the vinaigrette and sprinkle the rest over the fish.
Heat the olive oil in a griddle pan and add the trout, spring onions and tomato half. Griddle the trout for 2-3 minutes on both sides, or until golden-brown and cooked through.
For the vinaigrette, place the soy sauce, lemon zest and juice and the reserved cumin mixture into a small bowl and whisk well to combine.
For the couscous, pour the stock over the couscous in a bowl and allow to soak for 5-7 minutes, or until all of the liquid is absorbed. Fluff the grains up with a fork and stir in the rest of the couscous ingredients.
To serve, spoon the couscous onto a serving plate and arrange the trout on top. Place the grilled spring onions and tomato half to the side, drizzle over the vinaigrette and serve.