Mackerel couscous salad

Cooking Fish Mackerel couscous salad

For a quick and easy 30-minute meal, try this tasty mackerel couscous salad.

Lables: Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place the couscous in a large heatproof bowl. Stir in boiling water. Cover and stand for 5 mins. Use a fork to separate the grains. Set aside for 10 mins to cool.
  2. Add spring onion, spinach, tomato, cucumber, lemon juice and oil to couscous. Season. Toss to combine.
  3. Transfer salad to a large serving platter. Top with beetroot, mackerel, parsley and fetta to serve.

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1 1/2 cups couscous
1 1/2 cups boiling water
3 spring onions, thinly sliced diagonally
60g pkt Coles Brand Australian Baby Spinach Leaves
200g Perino tomatoes, halved
2 Lebanese cucumbers, peeled into ribbons
1/4 cup lemon juice
2 tbsp extra virgin olive oil
250g cooked beetroot, cut into wedges
2 x 115g cans King Oscar Mackerel Fillets in Olive Oil, drained, flaked
1/4 cup flat-leaf parsley leaves
50g fetta, crumbled

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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