Mediterranean Couscous Salad with Smoked Trout From “Foolproof Fish” by America’s Test Kitchen

Smoked trout is a lovely item to have in your fridge. Unopened, it lasts for weeks. This recipe makes great use of it. First, I sautéed whole wheat maftool in olive oil before simmering it, pilaf-style. Then while it is still warm, you add brine from pepperonicini peppers, EVOO, salt and pepper to the warm maftool. Then it’s as easy as mixing in cherry tomatoes, scallions, pepperoncini, and parsley. I added green olives and canned artichokes to made it a big more vegetable-dense. And then it’s as simple as finishing it with flaked smoked trout.