Pearl couscous salad with hot smoked trout & buttermilk dressing

 

Ingredients

• 200g pearl couscous
• 100g radishes, sliced
• 1 cucumber, seeds scraped out and sliced into half-moons
• 1 green apple, thinly sliced into matchsticks
• 150g hot smoked trout or salmon, flaked into chunks

For the dressing

• 150g buttermilk or low-fat natural yogurt
• 1 lemon, zested and juiced
• 10g chives, finely chopped
• 10g basil, roughly chopped
• ½ tbsp Dijon mustard

Directions

• Cook the pearl couscous following pack instructions, then drain well and rinse with cold water. Dry the pan, then mix all the dressing ingredients in it and season well. Tip in the prepared veg and apple along with the couscous. Mix well and check for seasoning.

• Spread out on a platter and flake the smoked trout over the top. Will keep chilled for up to two days.