Green bean salad
This summery vegan green bean salad is flavoured with fresh mint and uses just five ingredients. Put it together for a speedy al fresco side dish
Grilled mackerel with harissa & coriander couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 small whole mackerelgutted and filleted
- 3 tbsp extra-virgin olive oil
- grated zest and juice 1 limeplus wedges to serve
- 1 bunch spring onionsfinely sliced
- 2 tbsp harissa paste(more depending on taste)
- 140g couscous
- 500ml hot vegetable stock
- 3 tbsp chopped corianderplus sprigs to serve
Nutrition: per serving
- kcal502
- fat33g
- saturates6g
- carbs21g
- sugars3g
- fibre1g
- protein31g
- salt0.65glow
Method
step 1
Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.
step 2
Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.
step 3
Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.
