Mackerel couscous salad

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

The ingredient of Mackerel couscous salad

1. 1 1/2 cups (300g) couscous
2. 1 1/2 cups (375ml) boiling water
3. 3 spring onions, thinly sliced diagonally
4. 60g pkt Coles Brand Australian Baby Spinach Leaves
5. 200g Perino tomatoes, halved
6. 2 Lebanese cucumbers, peeled into ribbons
7. 1/4 cup (60ml) lemon juice
8. 2 tablespoons extra virgin olive oil
9. 250g cooked beetroot, cut into wedges
10. 2 x 115g cans King Oscar Mackerel Fillets in Olive Oil, drained, flaked
11. 1/4 cup flat-leaf parsley leaves
12. 50g fetta, crumbled

The instruction how to make Mackerel couscous salad

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.
2. Add spring onion, spinach, tomato, cucumber, lemon juice and oil to couscous. Season. Toss to combine.
3. Transfer salad to a large serving platter. Top with beetroot, mackerel, parsley and fetta to serve.

Nutritions of Mackerel couscous salad

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