Spicy Moroccan Mackerel Stuffed Pepper
25 Min 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
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.
For more information on all our Mackerel Recipes please click here.
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