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Preheat oven to 210 °C (425 °F).
In a saucepan, bring 125 mL (½ cup) water to a boil. Remove from heat. Add couscous, cover and let cook for 5 minutes.
Line a baking sheet with parchment paper. Place trout on baking sheet. Season with salt and pepper. Bake in the oven for 10 minutes or until fish flakes easily with a fork.
Using a food processor, finely chop Brussels sprouts and parsley.
In a large bowl, combine yogurt and lemon juice. Add Brussels sprouts mixture, couscous and apple. Season with salt and pepper.
Divide salad evenly between bowls and garnish with pieces of trout.
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