- 200g couscous - use wholemeal if you can get it
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 3 orange, 2 peeled and thinly sliced, 1 juiced
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tbsp red wine vinegar
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, finely chopped
- 100g bag watercress, roughly chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 240g pack peppered mackerel fillets, flaked into large chunks
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.
Make it veggieInstead of mackerel, use 1 aubergine and 2 peppers. Chop into small chunks, add a drizzle of oil, plus salt and pepper. Roast for 25 mins at 200C/180C fan/ gas 6. Toss through the couscous with the dressing, orange slices and watercress.