Pearl couscous with smoked trout

  • cooking icon 15 minutes


For 4 persons

  • 300 g

  • 200 g

    smoked trout fillet

  • 100 g

    frozen peas

  • 1/2


  • 4 tbsp


  • 1 tbsp

    horseradish cream

  • a few sprigs of mint

  • pepper


Pearl couscous

You might think that couscous and pearl couscous are the same thing, but nothing could be further from the truth! Soubry Pearl Couscous consists of small balls of wheat with a full and mild flavour. Just like pasta, you have to cook them in water, which keeps them nice and Al Dente. With a little creativity, the possibilities for preparing this pasta are almost endless. You can use it in a main course, but it also makes a perfect amuse bouche, appetizer, side dish, cold salad and even soup and dessert. So let your imagination run wild!


  1. Cook the pearl couscous and drain.
  2. Boil the peas in salted water for a few minutes.
  3. Blend the cooked peas in a blender, along with the horseradish cream, cream and mint. Season with pepper.Wash the cucumber and cut into small pieces.
  4. Cut the smoked trout fillets into pieces.
  5. Divide the pea mousse among four plates and spoon over the pearl couscous.
  6. Add the trout and finish with the diced cucumber and some pepper.

The best way to cook pasta

Related recipes

View all recipes

Subscribe for more pasta inspiration