Mackerel couscous salad

Mackerel couscous salad
  • 0:30 Prep
  • 4 Servings
  • Capable cooks

For a quick and easy 30-minute meal, try this tasty mackerel couscous salad.

Featured in
Easy lunch recipes, Easy dinner recipes


  • 1 1/2 cups (300g) couscous
  • 1 1/2 cups (375ml) boiling water
  • 3 spring onions, thinly sliced diagonally
  • 60g pkt Coles Brand Australian Baby Spinach Leaves
  • 200g Perino tomatoes, halved
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons extra virgin olive oil
  • 250g cooked beetroot, cut into wedges
  • 2 x 115g cans King Oscar Mackerel Fillets in Olive Oil, drained, flaked
  • 1/4 cup flat-leaf parsley leaves
  • 50g fetta, crumbled


  • Step 1
    Place the couscous in a large heatproof bowl. Stir in boiling water. Cover and stand for 5 mins. Use a fork to separate the grains. Set aside for 10 mins to cool.
  • Step 2
    Add spring onion, spinach, tomato, cucumber, lemon juice and oil to couscous. Season. Toss to combine.
  • Step 3
    Transfer salad to a large serving platter. Top with beetroot, mackerel, parsley and fetta to serve.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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