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Mackerel Fillets in a Moroccan Style Sauce with Apricot Puree
Ingredients
2x125g cans Princes Moroccan Mackerel
100g dried couscous
200ml hot vegetable stock
1 small red onion, finely chopped
1 medium carrot, grated
5cm piece of cucumber, finely chopped
30g ready-to-eat dried apricots, finely chopped
20g sultanas
50g pomegranate seeds
1tbsp chopped fresh mint, plus sprigs to garnish
1tbsp olive oil
Finely grated zest and juice of 1 small orange
Salt and freshly ground black pepper
Moroccan Mackerel Salad
2 servings 
15 minutes prep There’s a delicious combination of flavours and textures in this North African-style couscous salad.
Where can I buy Princes Mackerel Fillets in a Moroccan Style Sauce with Apricot Puree?
Princes Mackerel in Moroccan Style Sauce is available in selected Tesco Stores
Nutritional information for this recipe
| Calories | Sugars | Fat | Saturated Fat | Salt | |
|---|---|---|---|---|---|
| per 100g | 126kcal | 5g | 5.5g | 1.1g | 0.37g |
| RI% | 6% | 6% | 8% | 5% | 6% |
Method
- Tip the cans of Princes Moroccan Mackerel onto a plate. Break the fish into chunks and set aside.
- Put the couscous into a bowl and pour over the hot vegetable stock. Add the red onion and stir to mix. Leave to soak for 10 minutes.
- Meanwhile, mix together the carrot, cucumber, apricots, sultanas and pomegranate seeds.
- Fluff up the grains of couscous with a fork and combine with the carrot mixture. Mix together the olive oil with the orange zest and juice. Season with a little salt and pepper. Add to the couscous with the chopped mint and stir well.
- Share the salad between 2 plates and top with the mackerel. Serve, garnished with mint sprigs.
- Tip the cans of Princes Moroccan Mackerel onto a plate. Break the fish into chunks and set aside.
- Put the couscous into a bowl and pour over the hot vegetable stock. Add the red onion and stir to mix. Leave to soak for 10 minutes.
- Meanwhile, mix together the carrot, cucumber, apricots, sultanas and pomegranate seeds.
- Fluff up the grains of couscous with a fork and combine with the carrot mixture. Mix together the olive oil with the orange zest and juice. Season with a little salt and pepper. Add to the couscous with the chopped mint and stir well.
- Share the salad between 2 plates and top with the mackerel. Serve, garnished with mint sprigs.
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