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Nutrition: per serving

  • kcal456
  • fat27g
  • saturates5g
  • carbs38g
  • sugars12g
  • fibre2g
  • protein16g
  • salt1.17g
    low

Method

  • step 1

    Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.

RECIPE TIPS
MAKE IT VEGGIE

Instead of mackerel, use 1 aubergine and 2 peppers. Chop into small chunks, add a drizzle of oil, plus salt and pepper. Roast for 25 mins at 200C/180C fan/ gas 6. Toss through the couscous with the dressing, orange slices and watercress.

Recipe from Good Food magazine, January 2011

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Comments, questions and tips (26)

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Overall rating

A star rating of 4.8 out of 5.35 ratings

tricia.j.mcnallyQvpWpno_

Really fresh tasting and I have used this with rocket and warm new potatoes instead of cous cous from another recipe I have. The orange dressing means that the oiliness of the fish disappears. My salad hating husband really enjoyed it. An economical and healthy supper/ lunch.

Melwhite

Easy, tasty, impressive and inexpensive Used rocket and giant couscous Palestinian Maftoul instead and it worked a treat. Would make it again for sure.

ahrb

This is a delicious salad. We tend to have half for supper and then the other half for lunch the next day. It is loved by even the mackerel sceptics of the family. I would suggest breaking the watercress up as it can be a little long and stringy. We also sometimes use a mixed rocket/ watercress…

Sarah Watters 4 avatar

Sarah Watters 4

Super cheap, quick, nourishing and impressive recipe. I've already shared it with my son and can't wait to share with friends over a sunny lunch. Thank you.

sabamoley

A star rating of 5 out of 5.

This was lovely. Didn’t have any oranges so I substituted a tin of mandarins and left out the sugar. It worked really well.

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