Mackerel salad


  • 2x125g (4.4 oz) cans Princes Moroccan Mackerel
  • 100g (3.5 oz) dried couscous
  • 200ml hot vegetable stock
  • 1 small red onion, finely chopped
  • 1 medium carrot, grated
  • 5cm piece of cucumber, finely chopped
  • 30g (1 oz) ready-to-eat dried apricots, finely chopped
  • 20g (0.7 oz) sultanas
  • 50g (1.8 oz) pomegranate seeds
  • 1tbsp chopped fresh mint, plus sprigs to garnish
  • 1tbsp olive oil
  • Finely grated zest and juice of 1 small orange
  • Salt and freshly ground black pepper


  1. Tip the cans of Princes Moroccan Mackerel onto a plate. Break the fish into chunks and set aside.
  2. Put the couscous into a bowl and pour over the hot vegetable stock. Add the red onion and stir to mix. Leave to soak for 10 minutes.
  3. Meanwhile, mix together the carrot, cucumber, apricots, sultanas and pomegranate seeds.
  4. Fluff up the grains of couscous with a fork and combine with the carrot mixture. Mix together the olive oil with the orange zest and juice. Season with a little salt and pepper. Add to the couscous with the chopped mint and stir well.
  5. Share the salad between 2 plates and top with the mackerel. Serve, garnished with mint sprigs.


Preparation time: 10 mins

Serves: 2

Nutrition: n/a


Feel free to use a different fish from the Princes range if you prefer.