Cumin-Spiced Trout with Lemon Yogurt Sauce and Sumac Almonds

This vibrant bowl brings together tender cumin-spiced rainbow trout, fluffy garlic couscous and bright green beans topped with crunchy sumac almonds. A tangy lemon yogurt sauce ties everything together for a balanced, satisfying meal that’s perfect for any night of the week.

Ready in just 30 minutes, this recipe is packed with protein and flavor. The combination of warm cumin, zesty lemon and earthy sumac creates a Middle Eastern-inspired dish that feels special but is simple enough for a weeknight.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter the lemon. Trim green beans if needed. In a small bowl, combine lemon zest, yogurt, ¼ tsp garlic powder, juice from one lemon wedge, salt and pepper. Stir until smooth; set aside.
2. In a small pot, bring couscous, stock concentrate and 1 cup water to a boil. Cover, reduce heat to low and cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. Melt ½ tbsp butter in a large pan over medium-high heat. Add almonds and cook, stirring, until golden, 1-3 minutes. Transfer to a small bowl; wipe out pan. To the almonds, add sumac, a pinch of sugar and a pinch of salt; stir to coat. Set aside.
4. Pat trout dry and season all over with half the cumin, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add trout skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until opaque, 1-2 minutes more. Transfer to a plate; wipe out pan.
5. Heat a drizzle of oil in the pan over medium-high heat. Add green beans and a pinch of salt; cook, stirring, 30 seconds. Add ¼ cup water, cover and cook until beans are bright green and tender, 1-3 minutes. Season with salt and pepper if desired.
6. To the couscous, stir in remaining garlic powder and juice from one lemon wedge. Divide couscous between bowls; top with trout and green beans. Drizzle lemon yogurt sauce over everything and garnish with sumac almonds.

Recipe Tips

FAQ

Can I use salmon instead of rainbow trout?

Yes, salmon works perfectly in this recipe. Adjust cooking time as needed based on thickness.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo are good alternatives. Adjust cooking time according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.