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Lemon couscous with mackerel, tomatoes and capers

Canned mackerel and tomatoes in a couscous ready in ten minutes.

  • 10 min
  • 1 serving
  • Pescatarian
  • North African cuisine
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Lemon couscous with mackerel, tomatoes and capers

Per serving

Calories
500 kcal
Protein
33.7 g
Carbohydrates
61.2 g
Fat
13.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Couscous65 g
  • Canned mackerel100 g
  • Tomatoes150 g
  • Cucumber80 g
  • Capers8 g
  • Parsley5 g
  • Lemon zest2 g
  • Lemon juice1 tablespoon
  • Extra virgin olive oil6 g

Contains: gluten, fish,

In season: June – September

Method

  1. Bring a small pan of water to the boil. Put the couscous in a bowl with the grated lemon zest, pour over the same volume of boiling water, cover and leave for 5 minutes, until all the water is absorbed.
  2. Meanwhile wash the tomatoes and cucumber and cut them into 1 cm dice; chop the parsley; rinse the capers.
  3. Fluff the couscous with a fork, then add the vegetables, capers and the drained, flaked mackerel.
  4. Dress with the oil and lemon juice, mix and finish with the parsley.

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