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Mackerel Salad

Smoked Mackerel Salad with Giant Couscous and Avocado

By OcadoPublished on 31 July 2022Looking for a delicious, nutrient-packed smoked mackerel salad recipe to brighten up your lunch routine? This quick and easy Smoked Mackerel Salad with Giant Couscous and Avocado is a wonderful balance of textures and vibrant flavours, pairing tender smoked fish with creamy avocado, peppery rocket, and chewy giant couscous. A simple dressing of cool crème fraîche and rich balsamic vinegar ties the whole dish together effortlessly. If you want to tailor the recipe to what is already in your fridge or food cupboard, it is brilliantly versatile. You can easily swap the giant couscous for pearl couscous or fluffy quinoa. If you do not have mackerel on hand, tinned tuna or salty anchovies make excellent protein alternatives that pair just as well with the tangy lemon dressing. Simple, satisfying, and ready in just 20 minutes, it is an ideal dish for midweek meal prep or a fresh weekend lunch.
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Time and servings

15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time

Ingredients

  • 200 ml of vegetable stock
  • 100 g of giant couscous
  • 2 tbsp of crème fraîche
  • 1 tbsp of balsamic vinegar
  • 10 g of flat-leaf parsley, leaves only, roughly chopped, plus extra to serve
  • 80 g of rocket
  • 10 cherry tomatoes, halved
  • 3 smoked mackerel fillets, skin removed, flaked
  • 2 lemons, 1 juiced, 1 cut into 4 wedges
  • 1 avocado, sliced

Method

  • Step 1

    In a pan, bring the vegetable stock to a boil over a high heat. Add the giant couscous, lower the heat slightly, and cook for 8–10 mins until the couscous has softened but still retains a slight bite. Chef's tip: Cooking the couscous directly in stock rather than plain water infuses the grains with extra savoury depth from the inside out.

  • Step 2

    While the couscous is simmering, make the dressing. In a small bowl, combine the crème fraîche and balsamic vinegar. Stir in the chopped flat-leaf parsley, season with salt and pepper, and set aside. Chef's tip: The acidity in the balsamic cuts through the rich crème fraîche, creating a light yet creamy coating that won't weigh down the salad greens.

  • Step 3

    Drain the cooked couscous, rinse it under cold running water until completely cool, and shake thoroughly dry. Add the cooled couscous to a large serving bowl along with the rocket, cherry tomatoes, and flaked smoked mackerel. Pour over the lemon juice and toss gently to mix. Top with the sliced avocado and remaining lemon wedges, and serve with extra flat-leaf parsley scattered over, if you like.