Seafood

Smoked Mackerel and Spring Vegetable Tabbouleh

cook 20 mins
Ingredients
  • 200 g (7 oz) couscous
  • 150 g (5 oz) French beans, halved
  • 100 g (3 1/2 oz) fresh or frozen peas
  • 150 g (5 oz) asparagus tips
  • 4 spring onions, sliced
  • 2 garlic cloves, finely diced
  • 4 tablespoons chopped mint
  • 4 tablespoons chopped parsley
  • 3 peppered smoked mackerel fillets, skinned and flaked
  • 3 tablespoons olive oil
  • juice of 1 lime
  • 1 romaine lettuce, roughly torn
  • 12 cherry tomatoes, halved
  • 2 tablespoons toasted pine nuts
  • salt and pepper
Directions
  • Place the couscous in a large heatproof bowl and just cover with boiling water. Leave to stand for 15 minutes.
  • Meanwhile, steam or boil the French beans, peas and asparagus tips for 4–5 minutes until just tender. Refresh under cold running water and drain.
  • Fluff up the couscous with a fork, then stir in the spring onions, garlic, herbs, mackerel, oil and lime juice. Season to taste.
  • Arrange the lettuce and tomatoes on a serving plate, spoon over the couscous and sprinkle over the pine nuts.
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