Poached trout and pearl couscous salad

Toss flaked trout, radicchio, greens and tomato with pearl, also known as Israeli, couscous. Add pine nuts for crunch.

Preparation time 15 mins Cooking time 20 mins Serves 4

4 x 140g skinless ocean trout fillets

1.5L chicken stock

2 cups pearl couscous

¼ cup extra virgin olive oil

2 cups mixed small tomatoes, halved

1 red onion, peeled and thinly sliced

2 bunches parsley leaves, roughly chopped

2 cups baby rocket leaves

1 cup radicchio leaves, torn

4 cloves garlic, peeled

Sea-salt flakes and freshly ground black pepper

½ bunch dill sprigs

2 Tbsp toasted pine nuts

1 Tbsp cider vinegar

1 Tbsp pistachio dukkah

STEP 1 Put the trout and stock in a medium saucepan. Heat over a medium heat until simmering gently. Cook for 8 mins. Remove trout from stock and set aside to cool. Flake gently into pieces. STEP 2 Strain stock through a fine

Poached trout and pearl couscous salad