Couscous with Smoked Trout and Basil Recipe - Better Homes & Gardens Australia
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Cooking tools:
- Steamer basket
- Spray bottle
- Citrus press
- Mixing bowl
- Colander
- Saucepan
- Tray
- Fork
- Skillet
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Spoon
Ingredients
- 500g semolina
- 1 tsp fine salt
- 2 cups chicken stock
- 2 Tbsp extra virgin olive oil robust in flavour
- 1 red onion, sliced
- 1⁄2 cup black pitted olives, halved
- 4 cloves garlic, sliced
- 4 anchovy fillets, finely chopped
- 12 sage leaves, sliced
- 1 1⁄2 cups mixed cherry tomatoes, halved
- Juice of 1 lemon, plus extra wedges (optional), to serve
- 1 whole smoked rainbow trout (about 200g flesh), flaked
- 1 bunch basil, leaves torn
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