Smoked mackerel and couscous saladPosted on: 28 June 2019 by 50connect editorial
Beat the heat with this spectacularly simple smoked fish dish with flavours that will dance on your palate.
When summer heat gets into the kitchen the thought of labouring over the stove can put you off eating - and puch you toward unhealthy snacks.
Thankfully, this super quick couscous dish minimises the time you'll spend at the hob and is an absolute blinder for your body. Packed with omega 3 fatty acids, Vitamin A, lutein, fibre and iron, you can prepare in advance and keep in the fridge for a few days.
For ease this version uses pre-cooked mussels, but if you want to push the boat out you can buy fresh and sprinkle in some of the shells.
- 200g smoked mackerel
- 100g mussel meat, drained
- 4 tbsp olive oil
- 2 cloves garlic, crushed
- 1 bunch spring onions, sliced
- 1 tsp paprika
- Ground cumin half tsp
- 225g couscous, cooked according to pack
- 3 tbsp fresh coriander, chopped
- Half of one mild chilli, finely chopped
- Juice of 1 lemon
Heat the olive oil in a large saucepan, add the spring onions, garlic and spices and stir over a low heat for 2 – 3 minutes - then remove.
Hydrate the couscous as per pack instructions and add to the pan.
Flake the mackerel and stir in along with the mussels. Sprinkle with the coriander, season and add lemon juice to taste and serve.
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