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Smoked trout, rocket and couscous salad
Smoked trout, rocket and couscous salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Elevate your salad game with a flavorful couscous salad featuring smoked trout and vibrant veggies.
Ingredients:
  • 190g (1 cup) couscous
  • 1 tsp vegetable stock powder
  • Salt & freshly ground black pepper
  • 250ml (1 cup) boiling water
  • 200g green beans, cut into 3cm lengths
  • 1 x 300g smoked trout, skin removed, bones removed, roughly flaked
  • 80g rocket, ends trimmed, washed, dried, roughly torn
  • 16 kalamata olives
  • 1 x 400g jar mini baby beets (Golden Circle brand), drained
  • 42.00 gm fresh lemon juice
  • 20.00 gm water
  • 18.20 gm extra virgin olive oil
  • 20g (about 1/2 bunch) fresh chives, cut into 4cm lengths
  • 40.00 ml fresh dill sprigs
  • 1 garlic clove, crushed
Instructions:
  • In a large heatproof bowl, mix the couscous and stock powder together. Season with salt and pepper, then carefully pour boiling water over the mixture while fluffing with a fork. Cover and let sit for 5 minutes until all the liquid is absorbed. Fluff the couscous with a fork to separate the grains.
  • While the water is boiling, put the beans in a heatproof bowl. Pour enough boiling water over the beans to cover them completely. Cover the bowl and let it sit for 5 minutes until the beans are bright green and tender crisp.
  • Prepare the dressing by combining lemon juice, water, olive oil, chives, dill, and garlic in a food processor. Blend until smooth, then season with salt and pepper to taste.
  • Drain the green beans, then mix them with the trout and rocket in a large bowl. Pour in the dressing and gently toss everything together.
  • Plate the couscous, spoon the trout mixture on top, and garnish with olives and baby beets.

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