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.

Better Homes and Gardens (Australia) - - Food In A Flash -

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

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