Pearl couscous salad with hot smoked trout & buttermilk dressing

• pearl couscous↗200g g
• radishes↗100g g

  sliced

• cucumber↗1

  seeds scraped out and sliced into half-moons

• green apple↗1

  thinly sliced into matchsticks

• hot smoked trout↗150g g

  or salmon, flaked into chunks

• buttermilk↗150g g

  or low-fat natural yogurt

• lemon↗1

  zested and juiced

• chives10g g

  finely chopped

• basil↗10g g

  roughly chopped

• Dijon mustard↗½ tbsp tbsp

Step-by-step instructions

1. 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.

2. 2

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