Step 1Place the couscous in a large heatproof bowl. Add 3/4 cup of boiling water and stir the couscous grains to combine. Cover; set aside for 4 minutes. Use a fork to fluff and separate out the grains. Cool.
Step 2Add the trout, carrot, zucchini, corn, herbs, lemon zest, flour and eggs to the couscous. Stir until well combined. Use slightly wet clean hands to shape the mixture into eight 1cm-thick patties.
Step 3Heat half of the olive oil in a large non-stick frying pan over a medium-high heat. Cook 3–4 patties at a time, for 2–3 minutes each side, or until golden. Repeat with remaining patties, adding a little of the remaining oil as required.
Step 4Divide the patties among four serving plates. Serve with garden salad and lemon wedges.