Meals and Courses

Flaked Mackerel and Pepper Couscous

cook 10 mins
  • 250 g (8 oz) couscous
  • 300 ml (1/2 pint) hot vegetable stock or water
  • 1 green pepper, diced
  • 2 spring onions, finely sliced
  • small bunch of parsley, chopped
  • 2 smoked mackerel fillets, skinned and flaked
  • 1 tablespoon harissa or sundried tomato paste
  • 4 tablespoons olive or vegetable oil
  • 1 1/2 tablespoons lemon juice
  • Place the couscous in a bowl and pour over the boiling stock. Cover and set aside for 5–6 minutes until just tender.
  • Combine the dressing ingredients in a small bowl or jug.
  • Fork the pepper, onions and parsley through the couscous with 2 tablespoons of the dressing. Spoon the couscous salad onto plates and scatter over the flaked mackerel. Serve with the dressing on the side, for drizzling on top.
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