1. Cook the CousCous as per packets directions then pour it into a mixing bowl.
  2. Place a nonstick fry pan onto a high heat, rub the ocean trout in some olive and place skin side down. Fry until almost fully cooked through and crispy. Flip the trout, and cook on the other side until cooked to your liking.
  3. Add the coriander, parsley, pomegranate and pistachios to the mixing bowl. Season with salt and pepper and dress with lemon juice and olive oil.
  4. For the yoghurt sauce, simply mix the yoghurt, lemon zest and garlic together.
  5. To serve, place the fish on top of the CousCous. Drizzle the fish with the yoghurt sauce and sprinkle with sumac.