Smoked trout, rocket and couscous salad

Recipes / Salads

For a refreshingly different salad, try this delicious couscous salad with smoked trout and assorted vegetables.

Recipe «Smoked trout, rocket and couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 190g couscous, 1 tsp Massel vegetable stock powder, Salt & freshly ground black pepper, 250ml 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 , drained, 2 tbsp fresh lemon juice, 1 tbsp water, 1 tbsp extra virgin olive oil, 20g fresh chives, cut into 4cm lengths, 2 tbsp fresh dill sprigs, 1 garlic clove, crushed, Salt & freshly ground black pepper.

Ingredients:

  • 190g couscous 
  • 1 tsp Massel vegetable stock powder 
  • Salt & freshly ground black pepper 
  • 250ml 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 , drained 
  • 2 tbsp fresh lemon juice 
  • 1 tbsp water 
  • 1 tbsp extra virgin olive oil 
  • 20g fresh chives, cut into 4cm lengths 
  • 2 tbsp fresh dill sprigs 
  • 1 garlic clove, crushed 
  • Salt & freshly ground black pepper 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Drain green beans. Combine beans, trout and rocket in a large bowl. Add the dressing and toss gently to combine.
  5. To serve, spoon the couscous onto serving plates. Top with the trout mixture and then divide the olives and baby beets over the top.