Smoked Trout and Zucchini Couscous Salad

Wash your hands and clean the work surface. Rinse the zucchini, lemon and spinach under running water, unless the spinach is labeled prewashed. Remove any damaged areas and dry well. Dice the zucchini and thinly slice the spinach. Zest the lemon before juicing it; measure 1 teaspoon zest and 3 tablespoons juice.

Put the couscous and 1/4 teaspoon salt in the large heatproof bowl. Bring the measured water to a full boil in the saucepan, pour it over the couscous and stir once. Cover and let stand for 5 minutes, until the water is absorbed. Fluff thoroughly with a fork, then leave uncovered to cool slightly while you cook the zucchini.

Heat the skillet over medium-high heat. Add 1 tablespoon olive oil and half the zucchini in a single layer. Cook for 6–7 minutes, leaving it undisturbed for the first 2–3 minutes, then stirring occasionally, until browned and just tender. Transfer to the couscous. Repeat with the remaining zucchini and the second tablespoon of skillet oil. Sprinkle the cooked zucchini with the remaining 1/4 teaspoon salt.

Whisk together the remaining 2 tablespoons olive oil, measured lemon juice and zest, cumin and black pepper in the small bowl.

Once the couscous and zucchini are warm rather than steaming hot, add the spinach and dressing. Toss thoroughly, separating any couscous clumps so the dressing coats the grains evenly.

Drain the trout, remove any skin and check carefully for bones. Flake into bite-size pieces, then gently fold it into the dressed salad without breaking it up too much. Divide among four bowls and serve, or refrigerate promptly for a chilled meal.