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Grilled mackerel with raisin and herb couscous

Name: Grilled mackerel with raisin and herb couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4-8 sustainable fresh mackerel fillets (depending on your appetite) or 4 whole mackerel, butterflied – ask your fishmonger to do this for you; 3 tbsp olive oil; 200g couscous; 3 tbsp pine nuts (see Tips); 3 tbsp raisins (see Tips); 2 spring onions, finely chopped; 3 tbsp chopped fresh soft herbs – we used a mix of parsley and dill; Grated zest and juice 1 lemon; You’ll also need; Foil-lined baking sheet

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 5 Feb 21
Updated: 18 Mar 24

Grilled mackerel with raisin and herb couscous

The richness of the grilled mackerel in this recipe works perfectly with the sweet flavours of the pine nuts and raisins in the couscous.

Or, try this mackerel and couscous recipe, which brings the same sort of flavours to life but using smoked mackerel.

Easy
February 2021

Test kitchen approved

Serves 4
Hands-on time 25 min

The richness of the grilled mackerel in this recipe works perfectly with the sweet flavours of the pine nuts and raisins in the couscous.

Or, try this mackerel and couscous recipe, which brings the same sort of flavours to life but using smoked mackerel.

Dairy-free recipes

Nutrition: per serving

Calories: 616kcals
Fat: 35.1g (5.7g saturated)
Protein: 27.1g
Carbohydrates: 46.4g (9.7g sugars)
Fibre: 3.2g
Salt: 0.4g

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Ingredients

4-8 sustainable fresh mackerel fillets (depending on your appetite) or 4 whole mackerel, butterflied – ask your fishmonger to do this for you
3 tbsp olive oil
200g couscous
3 tbsp pine nuts (see Tips)
3 tbsp raisins (see Tips)
2 spring onions, finely chopped
3 tbsp chopped fresh soft herbs – we used a mix of parsley and dill
Grated zest and juice 1 lemon

You’ll also need

Foil-lined baking sheet

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Method

Heat the grill to medium-high. Rub the mackerel skin with 1 tbsp oil, then arrange skin-side up on the prepared baking sheet. Grill for 8-10 minutes until the skin is crisp and the flesh is opaque.
Meanwhile, put the couscous in a heatproof bowl with 1 tbsp oil and some salt and pepper. Pour over just enough freshly boiled water to cover, then stir with a fork. Cover with an upturned plate and set aside for 5 minutes for the couscous to cook in the hot water.
Toast the pine nuts in a dry frying pan until golden, then add to the cooked couscous with the raisins, spring onions, most of the herbs, the lemon juice and remaining oil. Season and stir with a fork to mix everything and fluff up the couscous.