Pour the stock over the couscous in a
bowl, cover with cling film and leave until
the couscous has soaked up the liquid.
Stir the toasted pine nuts into the couscous
along with parsley, lemonzest and juice.
Add salt and pepper to taste.
Heat oven to 200C/180C fan/gas 6.
Lightly oil 2 sheets of foil. Season the
trout, then make 2 ‘sandwiches’ of
2 fillets with the couscous in the middle.
Repeat with the rest of the trout and
the couscous. Wrap the ‘sandwiches’
individually in foil, then bake for 15-20
mins. Serve with potatoes and salad.