Lunch and Learn LIVE! April 26 - Vegetable Cous Cous & Trout Almondine

Guest Chef: Jon Fleishman - Hot Olives

Menu: Vegetable Cous Cous & Trout Almondine

Trout Almondine :
8 oz Pan Seared Rainbow Trout
2 Tbls Of Toasted Almonds
Sea Salt and Pepper to taste
1.5 Tbls of Butter

Vegetable Cous Cous:
1 Cup of Cous Cous
2 Cloves Garlic Minced
1/2 Green Pepper Medium Diced
1/2 Red Pepper Medium Diced
1/2 Zucchini Medium Diced
1/2 Squash Medium Diced
1 Tsp. Cilantro Diced
1/2 Cup of Artichoke Hearts
Sea Salt and Pepper to taste