Couscous Salad with Trout
6 tbs honey
3 tbs soy
2 tsp lemon
250ml Hot Water
Trout or NW Salmon Portions
Walnuts or toasted cashews (to toast – heat in warm pan)
15g Fresh mint leaves
1 tablespoons white wine vinegar
half tablespoon Dijon mustard
1 cloves garlic, finely chopped
1 cup olive oil
2 tsp sugar
¼ teaspoon nutmeg
Sea salt and coarse pepper
Mix the Basting ingredients. Dice trout and add to basting sauce, stir to coat.
Add 1 cup of water to 1 cup of Couscous, stir and leave for 7 minutes.
Finely shred fresh mint leaves and dice the walnuts.
Mix the ingredients for the Dressing.
Stir the couscous in order for it not to stick together.
Add 10 Tbsp of dressing to the couscous, add the mint leaves and wall nuts.
Fry Trout in pan.
Add trout or salmon over couscous and garnish fir a slice of lemon and mint leave.