Grilled mackerel with couscous, beans, tomatoes & dill

Name: Grilled mackerel with couscous, beans, tomatoes & dill
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tsp harissa paste; ½ unwaxed lemon, finely grated zest and juice; 1 clove garlic, crushed; 1 tbsp Essential Olive Oil; 1 tsp Essential Pure Clear Honey (optional); 150 g Essential Cherry Tomatoes, quartered; 20 g pack dill, leaves chopped; 150 g essential couscous; 240 g Essential Round Beans, trimmed and cut into thirds; 4 mackerel fillets

This meal can be made in a flash, or the tomatoes can be flavoured ahead, to really get the flavours mingling. Either way, it’s simple and delicious – plus it can be eaten warm or at room temperature, so it is super versatile

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Serves4
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

2 tsp harissa paste
½ unwaxed lemon, finely grated zest and juice
1 clove garlic, crushed
1 tbsp Essential Olive Oil
1 tsp Essential Pure Clear Honey (optional)
150g Essential Cherry Tomatoes, quartered
20g pack dill, leaves chopped
150g essential couscous
240g Essential Round Beans, trimmed and cut into thirds
4 mackerel fillets

Method

Put the harissa paste, lemon zest and juice, garlic, olive oil and honey (if using) in a large bowl. Add the tomatoes, dill and a pinch of salt, then toss well to combine. Set aside at room temperature for the flavours to mingle.
Meanwhile, prepare the couscous according to pack instructions. Boil the beans for 3 minutes, or until just tender, then drain and stir through the tomato mixtu
When the couscous is ready, fluff it up with a fork, tip it into the dressed tomatoes and beans and stir well to combine. Lightly season the mackerel and place, skin-side up, on a foil-lined baking sheet. Grill for 4-5 minutes, until the skin is lightly charred and the fish is opaque and cooked through. Serve with the couscous.

Cook’s tip

If you decide to prep the tomatoes ahead, make sure they come back to room temperature before adding the beans and couscous. A little zaatar sprinkled over the fish before grilling adds great depth of flavour. A pinch of ground cumin will add a similar spicy note.