Smoked Mackerel and Giant Couscous Salad

This hearty salad recipe is packed full of good-for-you-ingredients and can be on the table in under 30 minutes

By The GH Kitchen TeamUpdated: 22 April 2024

smoked mackerel and giant couscous salad

This mackerel salad would be perfect enjoyed al fresco with a cold glass of Sauvignon. It will be ready on the table in just 25min.

If you're not a fan of mackerel, then try using cooked smoked chicken instead if you like.

If you like this recipe, then we have plenty more salad recipes to try.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Cal/Serv:

589

Ingredients

500 ml
chicken stock
200 g
giant couscous
100 g
bag baby spinach
200 g
tenderstem broccoli, stalks trimmed
2 Tbsp.
extra virgin olive oil
1 tsp.
ground cumin
1
lemon, zest finely grated and juice
300 g
smoked peppered mackerel fillets
150 g
dried apricots, roughly chopped
small bunch coriander, roughly chopped
3
spring onions, finely sliced
25 g
pine nuts

Directions

1. Step 1
  Bring chicken stock to the boil in a medium pan, add couscous and boil for 6-8min until tender. Add spinach to the pan and stir to wilt. Drain and transfer to a large serving bowl.
2. Step 2
  Bring a medium pan of water to the boil and cook the broccoli for 3min until tender, then drain and rinse under cold water.
3. Step 3
  In a small bowl, mix together the oil, cumin, lemon zest and juice. Stir into the couscous along with half the flaked mackerel fillets.
4. Step 4
  Stir through broccoli, apricots, coriander, spring onions and pine nuts, and top with the remaining mackerel fillets to serve.

Per Serving:

Calories: 589
Fibre: 6 g
Total carbs: 40 g
Sugars: 15 g
Total fat: 35 g
Saturated fat: 6 g
Protein: 27 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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