Smoked Trout and Pearl Couscous Bowl
By Russell SelanderPublished on July 7, 2025
Time
45 minutes
Yield
Serves 2
Ingredients
3 ounces smoked trout, skin removed, flaked into ½-inch pieces3 tablespoons crème fraîche 2 tablespoons minced fresh chives ½ teaspoon grated lemon zest plus ½ teaspoon juice, plus lemon wedges for serving2 tablespoons extra-virgin olive oil, divided1 cup pearl couscous 1¼ cups chicken or vegetable broth 2 teaspoons sherry vinegar ½ teaspoon Dijon mustard ½ teaspoon smoked paprika ⅛ teaspoon table salt 2 radishes, trimmed and cut into matchsticks1 cup watercress
Before You Begin
You can substitute sour cream for the crème fraîche, though the trout mixture will be tangier. You can substitute red wine vinegar for the sherry vinegar.
Instructions
- Combine 3 ounces smoked trout (skin removed, flaked into ½-inch pieces), 3 tablespoons crème fraîche, 2 tablespoons minced fresh chives, and ½ teaspoon grated lemon zest and ½ teaspoon juice in bowl and season with pepper to taste; set aside until ready to serve.
- Cook 2 teaspoons extra-virgin olive oil and 1 cup pearl couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes. Stir in 1¼ cups broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes. Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.
- Whisk 2 teaspoons sherry vinegar, ½ teaspoon Dijon mustard, ½ teaspoon smoked paprika, and ⅛ teaspoon table salt together in separate bowl. While whisking constantly, slowly drizzle in remaining 4 teaspoons oil until combined. Toss couscous with 1 tablespoon vinaigrette to coat then season with salt and pepper to taste. Divide among individual serving bowls then top with 2 radishes, trimmed and cut into matchsticks, and smoked trout mixture. Drizzle with remaining vinaigrette. Serve.
Time
45 minutesYield
Serves 2Ingredients
3 ounces smoked trout, skin removed, flaked into ½-inch pieces
3 tablespoons crème fraîche
2 tablespoons minced fresh chives
½ teaspoon grated lemon zest plus ½ teaspoon juice, plus lemon wedges for serving
2 tablespoons extra-virgin olive oil, divided
1 cup pearl couscous
1¼ cups chicken or vegetable broth
2 teaspoons sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon smoked paprika
⅛ teaspoon table salt
2 radishes, trimmed and cut into matchsticks
1 cup watercress
Ingredients
3 ounces smoked trout, skin removed, flaked into ½-inch pieces
3 tablespoons crème fraîche
2 tablespoons minced fresh chives
½ teaspoon grated lemon zest plus ½ teaspoon juice, plus lemon wedges for serving
2 tablespoons extra-virgin olive oil, divided
1 cup pearl couscous
1¼ cups chicken or vegetable broth
2 teaspoons sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon smoked paprika
⅛ teaspoon table salt
2 radishes, trimmed and cut into matchsticks
1 cup watercress
Ingredients
3 ounces smoked trout, skin removed, flaked into ½-inch pieces
3 tablespoons crème fraîche
2 tablespoons minced fresh chives
½ teaspoon grated lemon zest plus ½ teaspoon juice, plus lemon wedges for serving
2 tablespoons extra-virgin olive oil, divided
1 cup pearl couscous
1¼ cups chicken or vegetable broth
2 teaspoons sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon smoked paprika
⅛ teaspoon table salt
2 radishes, trimmed and cut into matchsticks
1 cup watercress
Why This Recipe Works
Smoked trout offers an umami-dense salty bite, just the right amount of smoke, and the same convenience: Open the package and serve. We made a cohesive topping out of the flaked trout by mixing it with a little crème fraîche, chives, and lemon zest and juice—all of which complemented the smoky flavor without overwhelming it. For the base of our bowl, we chose pearl couscous, which has a pleasant chewy texture and toasty flavor. Radish added crisp freshness, which kept the bowl bright and light. To tie everything together, we made a quick vinaigrette featuring smoked paprika, which we tossed with the couscous and drizzled over the top for maximum flavor in every bite.
Before You Begin
You can substitute sour cream for the crème fraîche, though the trout mixture will be tangier. You can substitute red wine vinegar for the sherry vinegar.
Instructions
- Combine 3 ounces smoked trout (skin removed, flaked into ½-inch pieces), 3 tablespoons crème fraîche, 2 tablespoons minced fresh chives, and ½ teaspoon grated lemon zest and ½ teaspoon juice in bowl and season with pepper to taste; set aside until ready to serve.
- Cook 2 teaspoons extra-virgin olive oil and 1 cup pearl couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 3 minutes. Stir in 1¼ cups broth and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until couscous is tender and broth is absorbed, 9 to 12 minutes. Remove couscous from heat and let sit, covered, for 3 minutes. Transfer to bowl to cool slightly, about 10 minutes.
- Whisk 2 teaspoons sherry vinegar, ½ teaspoon Dijon mustard, ½ teaspoon smoked paprika, and ⅛ teaspoon table salt together in separate bowl. While whisking constantly, slowly drizzle in remaining 4 teaspoons oil until combined. Toss couscous with 1 tablespoon vinaigrette to coat then season with salt and pepper to taste. Divide among individual serving bowls then top with 2 radishes, trimmed and cut into matchsticks, and smoked trout mixture. Drizzle with remaining vinaigrette. Serve.
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