• 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


  • STEP 1

    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.

  • STEP 2

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

Recipe tip

Use it up

Buttermilk pancakes: Sift 100g plain flour, 2 tsp baking powder and 1/2 tsp bicarb into a bowl. Whisk in 1 tbsp caster sugar and a pinch of salt. Separate 2 eggs. Mix the yolks into the batter with 250ml leftover buttermilk. Whisk the whites to stiff peaks, then fold through the batter. Cook for a few minutes on each side in a non-stick frying pan, then serve with seasonal fruit and some maple syrup. Serves 4.

Recipe from Good Food magazine, May 2024


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