Crunchy couscous and mackerel salad


Serves 4


100g Cous-Cous
125ml Boiling water
1 Vegetable Stock Cube
1 tsp Paprika
1 tbs Olive Oil
½ Lemon, Juice and Zest
1tsp of Dry Parsley
1 Pack/Can Mackerel
1 Small Can Sweetcorn
1 Small Red Onion
1 Spring Onion
¼ Cucumber
1 Carrot
¼ Red Pepper


  • Make up stock using paprika, stock cube and boiling water. Add cous-cous, cover and place to the side. Meanwhile, drain the sweetcorn and place in a large bowl.
  • Finely dice the red pepper, cucumber and red onion. Top and tail the spring onion and finely slice.
  • Peel, top and tail the carrot and roughly grate. Zest the lemon.
  • Add all the prepared vegetables to the bowl and mix well and toss in the olive oil and lemon juice. Then flake in the mackerel.
  • Using a fork, fluff up the cous-cous with the parsley then combine gently with the vegetables and mackerel.