Pearl couscous salad with hot smoked trout & buttermilk dressing
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that feels fancy but comes together in just twenty minutes. Pearl couscous has this wonderful nutty texture that holds up beautifully to fresh vegetables and flaky fish, and the best part is it's incredibly budget friendly. I love how the hot smoked trout brings such incredible flavor without any fussy cooking, while the buttermilk dressing keeps everything light and creamy. The cucumber and radishes add a wonderful crunch and freshness, plus all those raw vegetables mean you're getting maximum nutrients in every bite. It's the kind of dish that looks like you spent hours in the kitchen but tastes even better than it looks.
Ella x
Ingredients
- 200 gpearl couscous
- 100 gradishes sliced
- 11 cucumber seeds scraped out and sliced into half-moons
- 11 green apple thinly sliced into matchsticks
- 150 ghot smoked trout or salmon(flaked into chunks)
- 150 gbuttermilk or low-fat natural yogurt
- 11 lemon zested and juiced
- 10 gchives finely chopped
- 10 gbasil roughly chopped
- ½ tbspdijon mustard
Detail level
Instructions
- 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.
- 2
Spread out on a platter and flake the smoked trout over the top. Will keep chilled for up to two days.
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