eCook Meal
Stettyn’s Smoked Trout Salad
with couscous & a creamy pesto sauce
When you have the right ingredients, you can make any type of salad a luxurious eating experience. The proof is in the loaded couscous, dotted with fresh dill, cucumber, greens & piquanté peppers, and topped with smoky trout ribbons. A creamy Pesto Princess Basil & Lemon Pesto sauce makes all this wonderful freshness & flavour shine.
Serving guide
Choose your portion size.
COOK THE Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the Couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked Couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded Couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!
COOK THE Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the Couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked Couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded Couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!
COOK THE Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the Couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked Couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded Couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!
COOK THE Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the Couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked Couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded Couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R153.30
for 4 servings · R38.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Almonds needs 40 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 53% of packR23.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Smoked Trout Ribbons needs 4 unitsOak Smoked Trout Ribbons 50 g R69.99 · whole pack (size can't be divided)R69.99
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Creamy Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stettyn’s Smoked Trout Salad?
The preparation time for Stettyn’s Smoked Trout Salad with couscous & a creamy pesto sauce is between 15 and 20 minutes.
What is the total time required to make Stettyn’s Smoked Trout Salad with couscous & a creamy pesto sauce?
The total time required to make Stettyn’s Smoked Trout Salad with couscous & a creamy pesto sauce is between 15 and 20 minutes.
How many servings does Stettyn’s Smoked Trout Salad provide?
4 servings
What are the main ingredients in Stettyn’s Smoked Trout Salad?
Almonds, Couscous, Creamy Pesto, Cucumber, Dill, Fish, Green Leaves, Piquanté Peppers, Smoked Trout Ribbons
What is the nutritional information of Stettyn’s Smoked Trout Salad?
Calories: 682, Carbs: 55 grams, Fat: grams, Protein: 24.3 grams, Sugar: 10.1 grams, Salt: 916 grams
How do I prepare Stettyn’s Smoked Trout Salad?
SENSATIONAL SALAD: Serve up the loaded couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef! LOAD THE SALAD: In a salad bowl, toss together the cooked couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning. COOK THE COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. PREPARATION STATION: While the couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make Stettyn’s Smoked Trout Salad?
Almonds, Couscous, Creamy Pesto, Cucumber, Dill, Fish, Green Leaves, Piquanté Peppers, Smoked Trout Ribbons
How many calories does Stettyn’s Smoked Trout Salad have?
682 calories
How much fat content does Stettyn’s Smoked Trout Salad have?
grams