Crispy Skin Trout with Baked Feta, Couscous & Vegetables
Fast & Easy

Crispy Skin Trout

with Baked Feta, Couscous & Vegetables

30 MIN
+$1.99/serving 2 Servings
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These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories Or Less
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Pescatarian
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30g Of Protein
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Nutritionist's Pick
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  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Shrimp

    From the Test Kitchen

    This hearty dish highlights rich, crispy-skin trout fillets, which we're serving over a bed of couscous mixed with tender green beans, tomatoes, and briny olives. You'll nestle a whole block of feta into the couscous and vegetables, bake until softened, and then stir it all together, adding a delicious touch of creaminess and tang.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Crispy Skin Trout with Baked Feta, Couscous & Vegetables
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Pearl Couscous
    • 1 Red Onion
    • 4 oz Grape Tomatoes
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1½ oz Feta Cheese
    • 6 oz Green Beans
    • 2 Tbsps Roasted Sunflower Seeds
    • 1 oz Pitted Niçoise Olives
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.

    Bake the couscous, vegetables & feta
    2 Bake the couscous, vegetables & feta

    In a small baking dish, combine the couscous, halved tomatoes, sliced onion, halved green beans, chopped olives, half the spice blend, and 1/2 cup of water. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add the block of cheese (keeping it whole) to the center of the baking dish. Tightly cover the baking dish with foil and bake 16 to 19 minutes, or until the vegetables are tender when pierced with a fork, the cheese is softened, and the couscous is tender. Remove from the oven. Carefully remove the foil; stir until thoroughly combined. Taste, then season with salt and pepper if desired.

    Cook the shrimp & serve your dish
    3 Cook the shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring frequently, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished couscous and vegetables topped with the cooked shrimp. Garnish with the sunflower seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.

    2 Bake the couscous, vegetables & feta

    In a small baking dish, combine the couscous, halved tomatoes, sliced onion, halved green beans, chopped olives, half the spice blend, and 1/2 cup of water. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add the block of cheese (keeping it whole) to the center of the baking dish. Tightly cover the baking dish with foil and bake 16 to 19 minutes, or until the vegetables are tender when pierced with a fork, the cheese is softened, and the couscous is tender. Remove from the oven. Carefully remove the foil; stir until thoroughly combined. Taste, then season with salt and pepper if desired.

    Bake the couscous, vegetables & feta
    Cook the shrimp & serve your dish
    3 Cook the shrimp & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring frequently, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished couscous and vegetables topped with the cooked shrimp. Garnish with the sunflower seeds. Enjoy!

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