Trout & Cous Cous Salad, Moroccan Style

The texture of the cous cous makes a delicious salad.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Prep: 40 min Cook: 10 min

Ingredients

Trout fillets (with skin) 2
Cous cous 1/2 cup
Watercress or rocket 60g
Cherry tomatoes 6
Humous as required
Dressing:
Lemon juice 4 tbsp
Cumin powder 1 tsp
Coriander leaves (finely chopped) 20g
Grated garlic 1 clove
Olive oil 4 tbsp
Salt & pepper as required

Method

1
Mix all the dressing ingredients together in a bowl. Soak the trout fillets into half this dressing.
2
Pour hot water into the cous cous (the same weight) and leave for 10 minutes.
3
Put some oil in a frying pan and fry the trout.
4
Mix together the watercress or rocket, the cous cous, chopped tomatoes and the remaining dressing from Step 1.
5
Transfer Step 4 onto a serving dish and place the trout on top. Serve alongside the humous.

Tips & Note

●Humous is a paste made from boiled chickpeas, garlic, tahini and lemon juice seasoned with salt. It's easily available and good enough from the supermarkets.

Trout & Cous Cous Salad, Moroccan Style

The texture of the cous cous makes a delicious salad.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Prep: 40 min

Cook: 10 min

Ingredients

Trout fillets (with skin) 2
Cous cous 1/2 cup
Watercress or rocket 60g
Cherry tomatoes 6
Humous as required
Dressing:
Lemon juice 4 tbsp
Cumin powder 1 tsp
Coriander leaves (finely chopped) 20g
Grated garlic 1 clove
Olive oil 4 tbsp
Salt & pepper as required

Trout & Cous Cous Salad, Moroccan Style

Recipe ID :1509 Posted on 27 DEC 2015

Serves 2

Prep 40min
Cook 10min
views 1,478
printed 51

saved 0

The texture of the cous cous makes a delicious salad.

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Ingredients

Print Ingredients Email Ingredients
2
1/2 cup
60g
6
as required
4 tbsp
1 tsp
20g
1 clove
4 tbsp
as required

Method

Prep
40min
Cook
10min
1
Mix all the dressing ingredients together in a bowl. Soak the trout fillets into half this dressing.
2
Pour hot water into the cous cous (the same weight) and leave for 10 minutes.
3
Put some oil in a frying pan and fry the trout.
4
Mix together the watercress or rocket, the cous cous, chopped tomatoes and the remaining dressing from Step 1.
5
Transfer Step 4 onto a serving dish and place the trout on top. Serve alongside the humous.

Tips & Note

●Humous is a paste made from boiled chickpeas, garlic, tahini and lemon juice seasoned with salt. It's easily available and good enough from the supermarkets.

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Yukiko
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