Pearl couscous salad with hot smoked trout & buttermilk dressing
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.8 out of 5.6 ratingsRate
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Make this elegant yet filling trout and pearl couscous salad in just 20 minutes. Serving four, it's a great lunch or dinner option in the summer
Low calorie
Low fat
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Ingredients
Nutrition
Units:
MetricUS
-
200g pearl couscous
-
100g radishes
sliced
-
1 cucumber
seeds scraped out and sliced into half-moons
-
1 green apple
thinly sliced into matchsticks
-
150g hot smoked trout
or salmon, flaked into chunks
For the dressing
-
150g buttermilk
or low-fat natural yogurt
-
1 lemon
zested and juiced
-
10g chives
finely chopped
-
10g basil
roughly chopped
-
½ tbsp Dijon mustard
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Nutrition: Per serving
- kcal286
- fat6g
- saturates1g
- carbs39g
- sugars6g
- fibre3g
- protein17g
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Method
-
step 1
Cook the pearl couscous following pack instructions, then drain well and rinse with cold water. Dry the pan, then mix all the dressing ingredients in it and season well. Tip in the prepared veg and apple along with the couscous. Mix well and check for seasoning.
-
step 2
Spread out on a platter and flake the smoked trout over the top. Will keep chilled for up to two days.
Recipe tip
Use it up
Buttermilk pancakes: Sift 100g plain flour, 2 tsp baking powder and 1/2 tsp bicarb into a bowl. Whisk in 1 tbsp caster sugar and a pinch of salt. Separate 2 eggs. Mix the yolks into the batter with 250ml leftover buttermilk. Whisk the whites to stiff peaks, then fold through the batter. Cook for a few minutes on each side in a non-stick frying pan, then serve with seasonal fruit and some maple syrup. Serves 4.
Recipe from Good Food magazine, May 2024
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A star rating of 4.8 out of 5.6 ratings
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