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Couscous with Apple, Mackerel, and Salmoriglio

17/11/2023

The couscous with apple, mackerel, and salmoriglio is a dish that combines Mediterranean flavors with a touch of freshness from the apple. Here’s a recipe to prepare this delicious dish.

Ingredients

  • 200 g of precooked couscous
  • 200 ml of boiling water
  • 2 mackerel fillets in oil
  • 1 apple (preferably a crisp and slightly tart variety)
  • Salt and pepper to taste

For the salmoriglio:

  • Juice of 1 lemon
  • 4 tablespoons of extra virgin olive oil
  • 1 finely chopped clove of garlic
  • A bunch of freshly chopped parsley
  • Salt and pepper to taste

Preparation

  1. Pour the couscous into a large bowl and add the boiling water. Cover with a lid or a plate and let rest for about 5 minutes, until all the liquid is absorbed. Fluff the couscous with a fork.

  2. Wash and dry the apple, then cut it into small-sized cubes. If you prefer, you can peel the apple before cutting it.

  3. Drain the mackerel fillets from the oil and shred them with a fork into not-too-small pieces.

  4. Prepare the salmoriglio by mixing in a small bowl the lemon juice, extra virgin olive oil, chopped garlic, parsley, salt, and pepper until you get an emulsified dressing.

  5. Combine the couscous with the apple cubes and the shredded mackerel, mix gently.

  6. Dress the couscous with the salmoriglio, making sure to mix well to evenly distribute the dressing.

  7. Taste and, if necessary, adjust the salt and pepper.

Let the dish rest for a few minutes before serving so that the flavors meld well together. This dish can be served either warm or cold, as you prefer.

Curiosity

Salmoriglio is a typical sauce of Sicilian cuisine, traditionally used to season fish. Its freshness pairs perfectly with the savory taste of mackerel and offers a pleasant contrast to the crunchiness and sweetness of the apple.

Couscous with Apple, Mackerel, and Salmoriglio