For a refreshingly different salad, try this delicious couscous salad with smoked trout and assorted vegetables.
- Combine the couscous and stock powder in a large heatproof bowl. Season with salt and pepper, then pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use the fork to separate the grains.
- Meanwhile, place the beans in a separate heatproof bowl. Add enough boiling water to cover. Cover bowl and set aside for 5 minutes or until beans are bright green and tender crisp.
- To make the dressing, place the lemon juice, water, olive oil, chives, dill and garlic in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
- Drain green beans. Combine beans, trout and rocket in a large bowl. Add the dressing and toss gently to combine.
- To serve, spoon the couscous onto serving plates. Top with the trout mixture and then divide the olives and baby beets over the top.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set