This Couscous Trout Salad with dried apricots and salted smoked almonds is a delicious, filling yet still relatively light recipe perfect for a cold winter day.Jump to Recipe
Can I Keep it Short This Time? :)
Hello everyone! I hope you’re doing well. As I promised earlier this week, I am back to share the second recipe. Two recipes within one week is a huge progress compared to the entire month. So I guess I am not so hopeless. Lol. By the way, if you missed my previous recipe, you’ve also missed the appearance of Daisy!
However, I am going to keep it short this time. Just because of getting back to normal blogging schedule is hard enough to also deal with all this writing.
Salads and light soup is basically what we love to eat in winter. Besides, salads are basically 70% (That’s roughly, of course) of our lunch and dinner meals. In fact, a salad is not just a side dish as it works for many folks. Salad is the main course for us in most situations. Well, perhaps, just with some toasted bread on side. But who can judge us for that?
That’s why it’s important to make it filling. And it’s not that hard at all. There are so many ways to make your salad exciting and nutritious.
A Boring Salad? No Way!
Adding cheese and nuts is a great way to increase your protein and fats intake; however, it is too easy to increase you calorie intake, too. Another way is using some hearty carbs such as pasta, rice, or couscous. Lastly, play with your proteins. That could be so exciting indeed! let me show you some delicious ways:
You can make a warm salad like this Warm Mushroom Ham Salad – so hearty and delicious.
Perhaps, chicken is the most common component – Tangerine Chicken Smoked Cheddar Salad.
Need something super elegant? Sure – Persimmon Prosciutto Smoked Cheddar Salad.
Herrings? Why not – Potato Beetroot Herring Salad.
Probably, there are some liver lovers (I know what most of you are thinking know! lol). I have this Chicken Liver Salad.
Believe me or not, but you can even add crepes as a fun element – Smoked Salmon Avocado Crepes Salad.
And, of course, seafood and fish like this Pan-Seared Salmon Grapefruit Salad.
Couscous Trout Salad
I have not have many couscous salad recipes on the blog, though. That being said, it’s time to change this. Isn’t it this Couscous Trout Salad so tasty and exciting? Some of you have notices that trout isn’t the most common choice in recipes. I know! But somehow finding trout filets that salmon ones is so much easy here in Nova Scotia. I don’t complain, though, even though I like salmon too. Moreover, if you get some salmon filets on your hands, please free to substitute (Salmon has a bigger flavour!)
Well I hope I was able to inspire you to try something new in your salad. And I certainly hope you will make and enjoy this Couscous Trout Salad.
(P.S. Not the shortest post, after all. That’s typical Ben. lol)
Couscous Trout SaladCourse: Salads
2As a Main Course
This Couscous Trout Salad with dried apricots and salted smoked almonds is a delicious, filling yet still relatively light recipe perfect for a cold winter day.
~ 1/2 cup dried instant couscous
~ cup of boiling water
a good pinch of salt, to taste
1/2 tsp. Italian seasonings
1 tbsp. olive oil
~2-3 handfuls of arugula
1/4 cup dried apricots, sliced
2 tbsp. salted smoked (or any other) almond, roughly chopped
2 large trout filets (~180-200 gr each)
1 tbsp. olive oil
1 tbsp. butter (optional)
a tiny pinch of salt
~ 10 pink peppercorns, crushed
- For the Couscous:
- Bring water to boil. Place couscous in a bowl and add the water along with the oil (or butter), salt, and seasonings. Stir once with a spoon, cover with a lid, and let stand for about 5 minutes, then fluff the grains with a fork. *See notes.
- For the Trout:
- Heat the olive oil (and butter if desired; that’s optional but you might need a little extra drizzle of oil instead) in a non-stick thick pan over medium high heat. The oil should shimmer.
- Place the trout in the pan, skin side down. Season with the salt and pink peppercorns. Cook for around 5 minutes or until golden brown crust. Carefully flip and cook for another 40 seconds – up to a few minutes, until the fish is flaky. The time will also vary depending on the size and the desired level of doneness (Some people prefer less flaky and tender but crispier and drier.) Off heat.
- For the Salad:
- Simply combine the couscous, apricots, almond, and arugula. Serve topped with the trout pieces.
- While the salad was not dry to our liking, you can also drizzle with some orange or lemon juice and olive oil, if desired. Enjoy!
- As a rule, 1 cup of dry couscous requires 1.5 cups of water. It might slightly vary – check the package recommendations. I always add less water first and then – the remaining, gradually. If you are using instant couscous, and it’s getting too runny, it’s easy to fix. Just add a spoon or so of couscous and wait until it absorbs the liquid.
- The cooking time and method might vary, depending on the type of couscous you’re using. In my case, it’s fine instant couscous that doesn’t need cooking – basically steeping in boiling water. If you want to use traditional couscous, it requires steaming for a certain amount of time. Please check the information on your package.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.