1 tsp fine salt
2 cups chicken stock
2 Tbsp extra virgin olive oil robust in flavour
1 red onion, sliced
1⁄2 cup black pitted olives, halved
4 cloves garlic, sliced
4 anchovy fillets, finely chopped
12 sage leaves, sliced
1 1⁄2 cups mixed cherry tomatoes, halved
Juice of 1 lemon, plus extra wedges (optional), to serve
1 whole smoked rainbow trout (about 200g flesh), flaked
1 bunch basil, leaves torn
Combine semolina and salt in a large bowl. Pour 1⁄2 cup water into a spray bottle and begin spraying semolina, stirring with fingers between each addition of water. Stop spraying when a crumbly mixture forms (you may not need all the water). Sieve through a colander to remove any oversized pieces. Return to bowl.
Put bowl in a steamer basket set over a saucepan of simmering water. Cook, uncovered, for 10 minutes, stirring often to prevent clumping. Spread out couscous on a tray to cool. Bring stock to a boil in a medium saucepan over a medium-high heat. Add couscous, cook for 5 minutes then cover and set aside for 5 minutes or until liquid is absorbed. Fluff up grains with a fork.
Heat oil in a large frying pan over a medium-high heat. Add onion, olives, garlic, anchovy and sage. Cook for 3 minutes then add tomatoes and cook until they just begin to soften. Mix in juice then fold through couscous along with trout and basil. Serve with extra lemon, if using.