Mediterranean Couscous Salad With Smoked Trout (fish)

Ingrédients

1½ cups couscous (or quinoa)

¾ teaspoon table salt

⅓ cup extra-virgin olive oil, plus extra for drizzling

1 cup pepperoncini, stemmed and sliced into thin rings, plus 3 tablespoons brine

1 garlic clove, minced

8 ounces cherry tomatoes, halved

½ cup fresh parsley leaves

3 scallions, sliced thin

6 ounces hot-smoked trout, skin and pin bones removed, flaked

Lemon wedges

Instructions

Bring 2 cups water to boil in medium saucepan. Remove pot from heat, then stir in couscous and salt. Cover and let sit for 10 minutes. Fluff couscous with fork.

Whisk oil, brine, and garlic together in large bowl. Transfer couscous to bowl with dressing and toss to combine. Let sit until cooled completely, about 20 minutes.

Add cherry tomatoes, parsley, scallions, and pepperoncini rings to cooled couscous and gently toss to combine. Season with salt, pepper, and extra olive oil to taste. Divide salad among individual serving dishes and top with smoked trout. Serve with lemon wedges.

Notes

Easy to modify: I used smoked salmon & quinoa instead of couscous. Made a long time ago & said I definitely should make again - but obvs didn’t.

Substitutions: Hot-smoked mackerel• Hot-smoked salmon, - I used smoked salmon

Grain and pasta salads offer a nice change from greens and a mild canvas for smoked fish. Flaking smoked trout into quick-cooking couscous brings this dinner-worthy salad to the Mediterranean. Pepperoncini and cherry tomatoes add spiciness and freshness for a simple salad with incredible complexity. A tangy vinaigrette soaks into and livens up the grains, providing a refreshing pairing to the smoky richness of the trout. The brine from the pepperoncini is an ingredient that often goes to waste not here, as we used the brine instead of vinegar in the dressing. Tossing the cooked couscous with the dressing while it's still warm helps it absorb the dressing as it cools in the refrigerator.