Trout, Beetroot & Couscous Salad

This vibrant trout and couscous salad combines our Tricolour Giant Couscous with hot smoked trout, earthy beetroot and fresh herbs, all tossed in a tangy buttermilk dressing. Perfect for quick weeknight dinners, light lunches or effortless entertaining.

Written by Merchant Gourmet
20 minutes Serves 2 Beginner
Trout, Beetroot & Couscous Salad
Ingredients
  • 100g Merchant Gourmet Tricolour Giant Couscous
  • 1 stock cube
  • 40g baby spinach
  • 1 bunch spring onions, finely sliced
  • 50g fresh parsley, finely chopped
  • 200g cooked beetroot, cut into bite-sized pieces
  • 2 tbsp mixed seeds
  • 2 hot smoked trout fillets, flaked
  • 50ml buttermilk
  • Juice of 1 lemon
  • 1 tsp honey
  • 2 tsp Dijon mustard
  • 1 tbsp olive oil
  • Sea salt and freshly ground black pepper

Shop the recipe

Tricolour Giant Couscous
Tricolour Giant Couscous
300G
  1. Cook the Merchant Gourmet Tricolour Giant Couscous according to the pack instructions, adding the chicken stock cube to the cooking water. Drain and leave to cool.
  2. Add the cooked couscous, spinach, spring onions, parsley, beetroot, mixed seeds and flaked trout to a large serving bowl.
  3. Whisk together the buttermilk, lemon juice, honey, Dijon mustard and olive oil. Season to taste with salt and black pepper.
  4. Pour the dressing over the salad and gently toss to combine.
  5. Serve immediately, or chill until ready to enjoy.

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