Smoked trout salad

Couscous salad

• 250 GRAM SMOKED TROUT, cut in chunks
• 1 CAN ANCHOVIES FILLETS
• 100 GRAM SMALL DUTCH PRAWNS
• 50 GRAM GARDEN CRESS
• 4 RED RADISHES, sliced thinly
• SOME MIXED LETTUCE
• 1 TBSP HORSERADISH, grated
• 1/2 CUP COCKTAIL SAUCE

• 400 GRAM COUSCOUS
• 1/2 TSP RAS EL HANOUT
• 1 ORANGE, juice and rind
• 4 TBSP OLIVE OIL
• 50 GRAM ALMONDS, chopped
• BUNCH OF CORIANDER LEAVES, chopped
• 50 GRAM RAISINS
• BUNCH OF GREEN ONIONS, chopped

Put the lettuce on a large plate. Arrange first the smoked trout, then the prawns, and after that the radishes and finally the anchovies on top. Mix the cocktail sauce with the horseradish and pour this over the salad. Sprinkle the garden cress on top.

Add two cups of boiling water to the couscous, as well as the ras el hanout, orange juice and rind, salt and pepper to taste and raisins and leave to soak for 5 minutes. Add the rest of the ingredients and allow the mixture to cool down a little further.