Imagine a trout salad but bumped up with couscous for a filling and satisfying lunch. Fluffy grains of couscous are dotted with cucumber, crispy onion bits, fresh greens & grated cheese to form the flavour foundation for smoked trout ribbons. A creamy Caesar dressing makes this dish very easy to dive into, Chef!
Trout Ribbon Caesar Salad
Trout Ribbon Caesar Salad
with couscous & Italian-style hard cheese
Hands on Time: 5 - 10 minutes
Overall Time: 10 - 12 minutes
Ingredients:
- Couscous
- Creamy Caesar Dressing
- Crispy Onion Bits
- Cucumber
- Fish
- Grated Italian-style Hard Cheese
- Green Leaves
- Smoked Trout Ribbons
From your kitchen:
- Water
- Seasoning (salt & pepper)
LOADED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the shredded green leaves, the grated cheese, the crispy onion bits, and seasoning.
ABOUT THE TROUT
Top the loaded couscous with the sliced trout. Drizzle over the Caesar dressing.
Couscous - 75ml
Cucumber - 50g
Green Leaves - 20g
Grated Italian-style Hard Cheese - 30ml
Crispy Onion Bits - 15ml
Smoked Trout Ribbons - 1 pack
Creamy Caesar Dressing - 40ml
LOADED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 150ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the shredded green leaves, the grated cheese, the crispy onion bits, and seasoning.
ABOUT THE TROUT
Top the loaded couscous with the sliced trout. Drizzle over the Caesar dressing.
Couscous - 150ml
Cucumber - 100g
Green Leaves - 40g
Grated Italian-style Hard Cheese - 60ml
Crispy Onion Bits - 30ml
Smoked Trout Ribbons - 2 packs
Creamy Caesar Dressing - 80ml
LOADED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 225ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the shredded green leaves, the grated cheese, the crispy onion bits, and seasoning.
ABOUT THE TROUT
Top the loaded couscous with the sliced trout. Drizzle over the Caesar dressing.
Couscous - 225ml
Cucumber - 200g
Green Leaves - 60g
Grated Italian-style Hard Cheese - 90ml
Crispy Onion Bits - 45ml
Smoked Trout Ribbons - 3 packs
Creamy Caesar Dressing - 120ml
LOADED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 300ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the shredded green leaves, the grated cheese, the crispy onion bits, and seasoning.
ABOUT THE TROUT
Top the loaded couscous with the sliced trout. Drizzle over the Caesar dressing.
Couscous - 300ml
Cucumber - 300g
Green Leaves - 80g
Grated Italian Style Hard Cheese - 125ml
Crispy Onion Bits - 60ml
Smoked Trout Ribbons - 4 packs
Creamy Caesar Dressing - 160ml
Woolies Products in this dish
