Although you wouldn’t really know it over the last couple of days, its Summer in Melbourne. And that means delicious and new salads! Here’s one that I recently adapted from a quick web search, after Tim brought home two smoked trouts.
Smoked trout, Zucchini and Couscous Salad
serves 4
1 cup couscous
1 zucchini, ends trimmed, thinly sliced
2 tsp preserved lemon, thinly sliced
1/4 cup fresh lemon juice
1 cup boiling water
1 tbs olive oil
400g can chickpeas, drained, rinsed
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves, coarsely chopped
1 x 175g pkt smoked trout, flaked
1 zucchini, ends trimmed, thinly sliced
2 tsp preserved lemon, thinly sliced
1/4 cup fresh lemon juice
1 cup boiling water
1 tbs olive oil
400g can chickpeas, drained, rinsed
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves, coarsely chopped
1 x 175g pkt smoked trout, flaked
Combine the couscous, zucchini, preserved lemon and 1 tablespoon of lemon juice in a large heatproof bowl. Add the water and oil. Cover and set aside for 4 minutes or until liquid is absorbed. Use a fork to separate the grains.
Stir in chickpeas, coriander, mint and ocean trout. Season with salt and pepper.
I added tzatziki in this version, but I’d recommend against it — although Tim liked it, the flavours didn’t really work for me. As an alternative, try mixing in some ground cumin with some yoghurt — ahh much better! It’s worth noting too that the whole lot kept really well and provided lunches the next day for the both of us.
