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

Test kitchen approved

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.

Serves 4
Hands-on time 25 min

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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

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.
Divide the couscous among 4 plates or pile onto a platter, then top with the mackerel. Scatter over the remaining herbs and the lemon zest.

Recipe from February 2021 Issue

Nutrition

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

delicious. tips

Use any nuts you like in place of pine nuts. If you don’t like raisins, use the same amount of chopped dried apricots.

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Grilled mackerel with raisin and herb couscous

Ingredients

Method

Nutrition

delicious. tips

Smoked mackerel and couscous salad

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Grilled mackerel with raisin and herb couscous

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Smoked mackerel and couscous salad

Citrus-baked mackerel with couscous

Persian-style herby citrus mackerel salad

Smoked mackerel with warm chickpea salad and harissa dip

More to discover