Grilled mackerel with harissa & coriander couscous

• small whole mackerel↗4

  gutted and filleted

• extra-virgin olive oil↗3 tbsp tbsp
• grated zest and juice 1 lime

  plus wedges to serve

• bunch spring onions↗1

  finely sliced

• harissa paste↗2 tbsp tbsp

  (more depending on taste)

• couscous↗140g g
• hot vegetable stock↗500ml ml
• chopped coriander3 tbsp tbsp

  plus sprigs to serve

Step-by-step instructions

1. 1

   Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.

2. 2

   Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.

3. 3

   Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.