Spicy Moroccan Style Mackerel Stuffed Pepper Recipe
An adventurous recipe with an exotic flavour.
To prepare our Mackerel with Peppers Recipe preheat the oven to 200 degrees centigrade (Gas Mark 6).
Place the peppers on a baking tray and drizzle over 1 tbs of the olive oil and roast in the oven for 10 minutes, until they start to soften.
Meanwhile, gently fry the onion, garlic and ras el hanout for 3 minutes over a medium heat.
Add the couscous, apricots and lemon zest and continue cooking for 1 minute before pouring in the hot stock.
Cover and remove from the heat, leaving to stand for 10 minutes.
After 10 minutes, break the couscous grains with a fork and fold in the flaked mackerel, chopped parsley and toasted flaked almonds.
Give the ingredients a good mix, remove the peppers from the oven and spoon the couscous between the peppers.
Return the peppers to the oven for a further 10 minutes and finally serve with a fresh and crisp salad.
- 1 can John West Peppered Mackerel, flaked
- 2 red peppers, halved
- 150g couscous
- 1 onion, finely chopped
- 6 dried apricots, chopped
- 3 garlic cloves, crushed
- 100ml hot vegetable stock
- Zest and juice of 1 lemon
- 2 tbs olive oil
- 2 heaped tsp of ras el hanout
- 1 tbs chopped fresh parsley
- 20g toasted flaked almonds