In a pot, bring 1 cup of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and mix in arugula and spinach.

Cook the haricots verts

In a separate pot, bring water to a boil. Add the haricots verts and cook for about 3-5 minutes until tender but still crisp. Drain and set aside.

Prepare the trout

Season the trout fillets with salt and pepper. In a large skillet over medium heat, melt 2 tbs of butter. Add the trout fillets skin-side down and cook for about 4-5 minutes per side, or until cooked through. Remove the fillets and set aside.

Make the almondine sauce

In the same skillet, add the sliced almonds and toast them for 2-3 minutes until golden. Add the white wine and lemon juice, scraping up any bits from the bottom of the pan. Let it simmer for 2 minutes, then stir in the remaining butter until melted.

Assemble the dish

On each plate, place a serving of couscous with arugula and spinach. Top with a trout fillet, drizzle with the almondine sauce, and serve with haricots verts on the side.