Tomato Couscous & Mackerel Salad with Dwarf Beans and Pointed PeppersPosted on: 9th Jul 2009
2 onions (chopped finelly)
4 tbs Carotino or olive oil
2x400g tin of chopped tomatoes
hot water for couscous
450-500g smoked mackerel fillets (skin removed, flaked)
black peppercorns or some Cayenne pepper
sea salt or Adobo seasoning
450-500g dwarf beans (hulled, cut in half and steamed)
bunch of chives (chopped)
bunch of flat leaf parsley (chopped) - optional
2 large red pointed peppers (sliced)
large frying pan, wok, or large pot
microwavable container with lid for steaming, proper steamer or pressure cooker
Fry onion on oil in the wok or on the bottom of the pot until golden brown. Add couscous and heat over the fire stirring constantly, until couscous is hot. Then add tinned tomatoes and gradually water. Continue stirring and adding water until couscous is cooked but not too soft or watery. Leave aside.
In meantime steam dwarf beans until soft but still crunchy.
Stir in to the pot with couscous: flaked mackerel, steamed beans, peppers, chives, parsley. Season to taste with salt or Adobo and black or Cayenne pepper.
Serve warm or cold.
Make 6 large servings.
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ABOUT THE AUTHOR
Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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