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Moroccan mackerel salad
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2 x 175g mackerel fillets
2 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
300g pack Waitrose Giant Couscous, Wheatberries & Sweet Potato
1 preserved lemon, skin only, chopped
1 salad onion, thinly sliced
1 Rub the mackerel with half the harissa. Place under a preheated grill for 3-4 minutes on each side, until thoroughly cooked.
2. Cook the couscous mix according to the pack instructions. Mix with the preserved lemon skin, salad onion and remaining harissa. Season and serve with the fish flaked on top.
Typical values per serving:
This recipe was first published in June 2017.