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Heat oil and butter in a large deep non-stick frypan over high heat. When the butter begins to foam add the garlic, eschalot and kale stem, and cook, stirring, for 3-4 minutes until the eschalot has softened. Add the ras el hanout and grains, and cook, stirring occasionally, for 3-4 minutes until grains are toasted. Stir in the kale leaves and broccoli florets with the stock. Cook, tossing in the pan, for 2-3 minutes until kale has wilted and broccoli is tender.
Season to taste and stir in half of the trout with the lemon zest and juice. Transfer to a large platter and scatter with remaining trout. Sprinkle over extra ras el hanout and serve with yoghurt alongside.