This is a great cous cous recipe packed full of roasted vegetables, smoked mackerel and basil. I was never a fan of cous cous until D made this for me, as I always found it difficult to get any flavour into it. It is really easy (although, I have never made it!) and is a good main meal, side dish or starter. You can try it with any vegetables, but we always use red peppers, leeks, carrots and onion. Parsnips would be nice too. You can keep it veggie, but I don’t think it as nice without the mackerel and doesn’t have as much flavour.
This recipe serves 3-4 as a main dish, or 5-6 as a side or starter.
1. Heat the oven to 200 degrees centigrade. Put the carrots in a roasting dish and drizzle with 1tbs of the olive oil. Season with plenty of salt and pepper. Place in the oven for 10 minutes.
2. While the carrots are roasting, pour the cous cous into a large bowl. Drizzle with the rest of the olive oil. Add the stock and cover until the stock is all absorbed.
3. After 10 minutes, add the peppers to the roasting tray with the carrots. Roast for a further 5 minutes.
4. When the stock has absorbed, remove the lid from the cous cous and stir in half of the red onion and the basil. Replace the lid.
5. Add the leek and the rest of the red onion to the roasting tray. Mix it all up so it is all covered with the olive oil and seasoning and put back in the oven for another 5 minutes.
6. Put a frying pan on a medium heat. Shred the mackerel and fry for a few minutes until warm.
7. Remove the vegetables from the oven and add them to the cous cous with the mackerel. Mix everything up. Season with further salt and pepper and olive oil, if needed.