Grilled Wild Trout with Cranberry-Orange Couscous

For a spicier dish, sprinkle fish with cayenne pepper and stir a pinch into the couscous mixture.

Serves: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Nutrition Score per serving:

(1 trout fillet and 1 ¼ cups couscous)- 422 calories, 12 g fat (25% of calories), 3 g saturated fat, 40 g carbs, 41 g protein, 8 g fiber, 175 mg calcium, 3 mg iron, 534 mg sodium

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Ingredients

1 navel orange
4 5- to 6-ounce trout fillets, with skin
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 ¾ cups low-sodium chicken broth, preferably organic
1/3 cup dried cranberries
1 cup whole-wheat couscous
¼ cup flax meal
3 packed cups baby spinach leaves
¾ teaspoon sea salt

Directions

> Preheat gas grill or broiler. Slice 1 inch off top of orange. Squeeze enough juice from the orange to equal 2 tablespoons. Cut off peel from remaining fruit; coarsely chop pulp and set aside. Drizzle juice over trout, let marinate for several minutes, then sprinkle with paprika and cumin and set aside.

>Combine broth and cranberries in a large saucepan; bring to a boil over high heat. Stir in couscous and fl ax meal. Top with spinach and cover. Turn off heat; let stand 5 to 6 minutes or until liquid is absorbed and spinach is wilted.

> Meanwhile, grill fish 5 to 6 minutes, skin side down, over medium heat on a covered grill. (You can also broil 5 to 6 minutes or until barely opaque in the center.)

> Stir wilted spinach into couscous, then mix in the chopped orange. Transfer couscous mixture to four serving plates. Top each serving with a trout fillet and sprinkle with sea salt.