- 2 onions (chopped finely)
- 4 tbs Carotino or olive oil
- 500 g couscous
- 2 x 400 g tin of chopped tomatoes
- hot water for couscous
- 450 – 500 g smoked mackerel fillets (skin removed, flaked)
- black peppercorns or some Cayenne pepper
- sea salt or Adobo seasoning
- 450 – 500 g dwarf beans (hulled, cut in half and steamed)
- bunch of chives (chopped)
- small 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.
Makes 6 large servings.
Parsley can be skipped altogether or replaced with some fresh basil leaves.
If you are looking for more oily fish & couscous recipes try this Warm Couscous, Roasted Potato and Smoked Mackerel Salad.
For different mackerel recipes take a look at Camilla’s Smoked Mackerel Pâté, Jacket Potato with Cottage Cheese & Smoked Mackerel Paste or Baked Mackerel in Caribbean Coconut Curry Sauce and Tomatoes I made while ago.