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Handmade couscous with smoked trout olives and basil

Have this ready in a flash
Andre Martin
10M
30M
40M

Making couscous might seem OTT but it’s easy and worth the effort! Top it with smoked trout.

Ingredients

Method

1.

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.

2.

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.

3.

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.

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