Pearl couscous salad with hot smoked trout & buttermilk dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g pearl couscous
- 100g radishessliced
- 1 cucumberseeds scraped out and sliced into half-moons
- 1 green applethinly sliced into matchsticks
- 150g hot smoked troutor salmon, flaked into chunks
For the dressing
- 150g buttermilkor low-fat natural yogurt
- 1 lemonzested and juiced
- 10g chivesfinely chopped
- 10g basilroughly chopped
- ½ tbsp Dijon mustard
Nutrition: Per serving
- kcal286
- fat6g
- saturates1g
- carbs39g
- sugars6g
- fibre3g
- protein17g
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.