Grilled mackerel with harissa & coriander couscous

30-60 minutes 4 servings 600 kcal or less cj jackson couscous fish recipes harissa paste lime limes mackarel recipes mackeral recipes mackerel mains oily fish sustainable fish recipes vegetable stock

N/A

Source

Ingredients

4 small whole mackerel , gutted and filleted

3 tbsp extra-virgin olive oil

grated zest and juice 1 lime , plus wedges to serve

1 bunch spring onions , finely sliced

2 tbsp harissa paste (more depending on taste)

140g couscous

500ml hot vegetable stock

3 tbsp chopped coriander , plus sprigs to serve

Method

Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.

Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.

Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.