Moroccan Mackerel Salad

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

2 servings

15 minutes prep

There’s a delicious combination of flavours and textures in this North African-style couscous salad.

	Calories	Sugars	Fat	Saturated Fat	Salt
per 100g	126kcal	5g	5.5g	1.1g	0.37g
RI%	6%	6%	8%	5%	6%

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.