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5 from 1 vote

Mackerel and roasted vegetable couscous

Mackerel in rich tomato sauce on a bed of roasted Mediterranean vegetable couscous.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunches and quick-cook meals
Keyword: couscous, fish
Servings: 4
Author: Emily Leary


  • 1 red pepper deseeded
  • 1 red onion peeled
  • 1 large courgette
  • 1 1/2 tbsp olive oil
  • 1 tsp mixed herbs
  • large pinch of salt and pepper
  • 250 g dried couscous
  • 450 ml boiling water
  • 1 vegetable stock cube
  • 2 tins of Princes Mackerel Boneless Fillets in a Rich Tomato & Roasted Onion Sauce
  • Dill to garnish (optional)


  • Preheat the oven to 200C/400F (180C fan).
  • Cut the pepper, onion and courgette into inch chunks. Place them on a large baking tray, add the oil, herbs, salt and pepper and mix through. Ensure the veggies are spread out in a single layer and then roast in the oven for 15 minutes until soft and just beginning to caramelise.
  • While the veggies are in the oven, prepare the couscous in a pan with the water and stock cube. Stir briefly, bring up to the boil, then turn off the heat, cover and leave for 10 minutes. Tip the cooked veg into the couscous and fluff through with a fork. Cover again.
  • Warm the mackerel according to packet instructions (it only takes 90 seconds in the microwave) - each tin contains two pieces of fish.
  • Serve the couscous onto the plates, then top with one piece of mackerel per person. Garnish with dill and serve.