Name: Minted Israeli Couscous Salad with Ocean Trout
Total time: 15 min
Yield: 4
Ingredients: 1 cup (160g) wholewheat pearl couscous; 200g small orange sweet potato, unpeeled, cut into 5mm rounds; 1 tsp extra virgin olive oil; 450g piece ocean trout fillet, skin-on, bones removed, cut into 4 pieces; 1 tsp harissa seasoning; ½ cup (140g) low-fat natural Greek yoghurt; 1 tbsp baby capers, chopped; 1 cup mint leaves; 250g baby heirloom tomatoes, halved; ¼ cup (45g) pitted green Sicilian olives, sliced lengthways; 60g baby rocket or watercress; 1 medium lemon (140g), cut into wedges

VMG Recipes