Ingredients
10 total- 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
3 stepsStep 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.