INGREDIENTS

• 1 large onion (chopped finely)
• 4 tbs Carotino or olive oil
• 500 g couscous
• hot water for couscous
• 1000 g potatoes (cubed)
• 450 -500 g smoked mackerel fillets (skin removed, flaked)
• black peppercorns or some Cayenne pepper
• sea salt
• 500 g flat beans (chopped coarsely and steamed)
• 400 – 500 g cherry tomatoes (halved) – optional
• bunch of chives (chopped) – optional
• bunch of flat leaf parsley (chopped) – optional
• 3 – 5 red/yellow bell peppers

EQUIPMENT

• tongs
• container with lid, plastic bag or bowl and a plate
• large non-stick pot
• baking tray lined with non-stick Teflon sheet

METHOD

1. Mix potatoes with 2 tbs of oil and some salt, place on baking tray and bake in the oven preheated to 180°C (356°F) until baked and golden brown.
2. Burn peppers over gas until each side is black.
3. Place in container, cover with lid, let them steam for about 10-15 minutes. Rub of with your hands some burned skin, but not all. De-seed, cube, leave aside.
4. To steam beans just place them, with some water on the bottom, in a pot with cover and heat for couple of minutes, you may also use proper steamer.
5. On the bottom of large pot fry onions, on 2 tbs of oil, until golden brown.
6. Stir in couscous and heat stirring constantly, gradually add hot water.
7. Remove from fire, add roasted peppers, steamed beans, flaked mackerel, potatoes, optionally tomatoes and parsley or chives, season to taste with salt and freshly cracked pepper or Cayenne pepper.
8. Serve warm or cold.

Makes 6 large servings.

NOTES

This is very versatile salad, beans can be replaced with other kind of beans or even carrots and peas.

If you are looking for more couscous & mackerel recipes then try this Tomato Couscous & Mackerel Salad I made while ago.