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Grilled mackerel with raisin and herb couscous
- Published: 5 Feb 21
- Updated: 18 Mar 24
The richness of the grilled mackerel in this recipe works perfectly with the sweet flavours of the pine nuts and raisins in the couscous.
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Or, try this mackerel and couscous recipe, which brings the same sort of flavours to life but using smoked mackerel.
Ingredients
- 4-8 sustainable fresh mackerel fillets (depending on your appetite) or 4 whole mackerel, butterflied – ask your fishmonger to do this for you
- 3 tbsp olive oil
- 200g couscous
- 3 tbsp pine nuts (see Tips)
- 3 tbsp raisins (see Tips)
- 2 spring onions, finely chopped
- 3 tbsp chopped fresh soft herbs – we used a mix of parsley and dill
- Grated zest and juice 1 lemon
You’ll also need
- Foil-lined baking sheet
Method
- Heat the grill to medium-high. Rub the mackerel skin with 1 tbsp oil, then arrange skin-side up on the prepared baking sheet. Grill for 8-10 minutes until the skin is crisp and the flesh is opaque.
- Meanwhile, put the couscous in a heatproof bowl with 1 tbsp oil and some salt and pepper. Pour over just enough freshly boiled water to cover, then stir with a fork. Cover with an upturned plate and set aside for 5 minutes for the couscous to cook in the hot water.
- Toast the pine nuts in a dry frying pan until golden, then add to the cooked couscous with the raisins, spring onions, most of the herbs, the lemon juice and remaining oil. Season and stir with a fork to mix everything and fluff up the couscous.
- Divide the couscous among 4 plates or pile onto a platter, then top with the mackerel. Scatter over the remaining herbs and the lemon zest.
- Recipe from February 2021 Issue
Nutrition
- Calories
- 616kcals
- Fat
- 35.1g (5.7g saturated)
- Protein
- 27.1g
- Carbohydrates
- 46.4g (9.7g sugars)
- Fibre
- 3.2g
- Salt
- 0.4g
delicious. tips
Use any nuts you like in place of pine nuts. If you don’t like raisins, use the same amount of chopped dried apricots.
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