Smoked trout with couscous salad – Food & Home Magazine

Ingredients

• BRINE
• 1L (4 cups) water
• 125ml (½ cup) coarse salt
• 2 fresh trout
• 2 garlic cloves, finely chopped
• 30ml (2 tbsp) fresh dill, chopped
• 30ml (2 tbsp) olive oil
• COUSCOUS SALAD
• 375ml (1½ cups) water
• a pinch of salt
• 20g (2 tbsp) butter
• 125ml (½ cup) couscous
• 1 tomato, seeded and finely chopped
• ½ yellow pepper, seeded and finely chopped
• 1 garlic clove, minced
• a dash of ground cinnamon
• 5ml (1 tsp) brown sugar
• 15ml (1 tbsp) fresh mint, roughly chopped
• 7ml fresh parsley, roughly chopped
• 5ml (1 tsp) grated orange or naartjie zest
• sea salt and freshly ground black pepper, to taste
• 15ml (1 tbsp) orange juice
• 10ml (2 tsp) olive oil