To prepare a delicious couscous with mackerel, we will start by ensuring we have all the necessary ingredients and that we have correctly prepared the base. The first step is to take care of the liquid in which we will hydrate the couscous. It is important to use either water or vegetable broth, and the amount should be equal to that indicated on the couscous box. In my case, I had a couscous that required an equal measure of liquid.
To add extra flavor, I chose to use canned pre-cooked mackerel, but it is always preferable to opt for fresh fish. If you choose the fresh option, make sure you have mackerel fillets or pieces on hand. Start by boiling water, adding a teaspoon of salt, a few slices of onion, and, if desired, a peeled tomato or a few pieces of chopped sun-dried tomato. Let it boil, and when the onion becomes soft, add the fish. If you are using fillets, boil them for a few minutes, and if you have pieces with the backbone, let them boil a little longer, but be careful not to overcook them. Another healthy option is steaming, which retains nutrients better.
Once I have prepared the flavored liquid, I will take a pot and bring water to a boil with the thinly sliced onion, a pinch of salt, olive oil, and the finely chopped sun-dried tomato. When the mixture boils, I will reduce the heat to the minimum and let it simmer for a few minutes so that the flavors blend. If you are using raw fish, now is the perfect time to add it to the pot, covering it with a lid to allow for even cooking.
After I finish preparing the fish, I will take the couscous and put it in a bowl. Then, I will pour the strained broth over the couscous, gently mixing with a fork to fluff it up. Let it cool and absorb the liquid.
In the meantime, I will take care of the vegetables. In a pan, I will add two tablespoons of olive oil, along with the juice, pulp, and grated zest of a lemon. I will add well-rinsed and drained peas, letting them heat together. Stir gently, and at the end, I will add pieces of boneless fish, mixing with a wooden spoon. They will break into smaller pieces, integrating perfectly into the mixture.
Once I have finished cooking all the ingredients, I will pour the vegetable and fish mixture over the couscous, keeping aside two tablespoons of peas with sauce, which I will use to decorate the dish. Mix everything carefully so that all the ingredients are well distributed. This dish is not only a delicious meal but also a combination of flavors and textures, perfect for a light lunch or dinner.
To add extra flavor, I chose to use canned pre-cooked mackerel, but it is always preferable to opt for fresh fish. If you choose the fresh option, make sure you have mackerel fillets or pieces on hand. Start by boiling water, adding a teaspoon of salt, a few slices of onion, and, if desired, a peeled tomato or a few pieces of chopped sun-dried tomato. Let it boil, and when the onion becomes soft, add the fish. If you are using fillets, boil them for a few minutes, and if you have pieces with the backbone, let them boil a little longer, but be careful not to overcook them. Another healthy option is steaming, which retains nutrients better.
Once I have prepared the flavored liquid, I will take a pot and bring water to a boil with the thinly sliced onion, a pinch of salt, olive oil, and the finely chopped sun-dried tomato. When the mixture boils, I will reduce the heat to the minimum and let it simmer for a few minutes so that the flavors blend. If you are using raw fish, now is the perfect time to add it to the pot, covering it with a lid to allow for even cooking.
After I finish preparing the fish, I will take the couscous and put it in a bowl. Then, I will pour the strained broth over the couscous, gently mixing with a fork to fluff it up. Let it cool and absorb the liquid.
In the meantime, I will take care of the vegetables. In a pan, I will add two tablespoons of olive oil, along with the juice, pulp, and grated zest of a lemon. I will add well-rinsed and drained peas, letting them heat together. Stir gently, and at the end, I will add pieces of boneless fish, mixing with a wooden spoon. They will break into smaller pieces, integrating perfectly into the mixture.
Once I have finished cooking all the ingredients, I will pour the vegetable and fish mixture over the couscous, keeping aside two tablespoons of peas with sauce, which I will use to decorate the dish. Mix everything carefully so that all the ingredients are well distributed. This dish is not only a delicious meal but also a combination of flavors and textures, perfect for a light lunch or dinner.
Ingredients
For 2 large servings (don't eat anything else as there won't be room) =) ) 200 g pre-cooked couscous 200 ml water (or the water in which the mackerel was boiled) * For mackerel soup: 2 tablespoons of oil, 2 halves of dried tomato finely chopped and 1/2 onion 1 can of boiled peas drained and rinsed well the juice with pulp and grated peel from one lemon (the size of an egg) 2 tablespoons of oil 4 small mackerel pieces (10 cm without the head) **