Spicy Moroccan Mackerel Stuffed Pepper

Heart outline Heart 2 people Clock graphic 25 Min Cutlery circle Serves 4


  • 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

Step 1

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.

Step 2

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.

Step 3

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.

For more information on all our Mackerel Recipes please click here.

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