Trout with Brussels Sprouts Tabbouleh
Trout with Brussels Sprouts Tabbouleh

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

  1. 125 mL (½ cup) whole wheat couscous
  2. 675 g (1 ½ lb.) trout fillet, skin removed
  3. 30 mL (2 tbsp.) olive oil
  4. 400 g Brussels sprouts
  5. ½ of a bunch parsley
  6. 90 mL (⅓ cup) fat-free plain Greek yogurt
  7. 30 mL (2 tbsp.) lemon juice
  8. 1 apple, julienned
  9. To taste, salt and pepper

Directions

  1. Preheat oven to 210 °C (425 °F).

  2. In a saucepan, bring 125 mL (½ cup) water to a boil. Remove from heat. Add couscous, cover and let cook for 5 minutes.

  3. 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.

  4. Using a food processor, finely chop Brussels sprouts and parsley.

  5. In a large bowl, combine yogurt and lemon juice. Add Brussels sprouts mixture, couscous and apple. Season with salt and pepper.

  6. Divide salad evenly between bowls and garnish with pieces of trout.

This recipe has been approvev by nutritionnits at the Montreal Heart Institut
This recipe has been approved by nutritionists at the Montreal Heart Institute.

Tada

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