Couscous salad with smoked mackerel, coloured beets and harissa dressing
|1 can of Royal Dutch Smoked mackerel||3 tablespoons of white wine vinegar|
|2 teaspoons of cumin seeds||2 coloured beets, peeled and thinly sliced|
|1 shallot, finely chopped||3 radishes, thinly sliced|
|1 clove of garlic||1/2 a bunch of dill, chopped|
|170 grams of couscous||Olive oil for frying|
|250 ml of boiling chicken stock||Pepper|
|3 teaspoons of harissa||Salt|
|6 tablespoons of extra virgin olive oil|
Royal Dutch Smoked mackerel has a full and savoury taste. This savoury taste combines well with the sweet beets. The beets not only taste great: they also paint a beautiful picture on the plate. Superb in a couscous salad which owes its spiciness to the harissa dressing.
Toast the cumin seeds in a dry wok. Take them out when you can smell the aroma. Grind the seeds with a mortar and pestle. Heat a little olive oil in the wok and fry the shallots and garlic on a low heat until they are soft. Add the cumin seeds. Put the uncooked couscous in a pan and give it a quick stir. Add the boiling stock until the couscous is just covered. Switch off the heat and cover with a lid. Leave the couscous to stand for 10 minutes, then stir lightly with a fork. In the meantime, make the harass dressing. Mix the harass, olive oil and white wine vinegar in a bowl. Stir the dressing into the couscous when it is cooked. Leave the smoked mackerel to drain and pull it apart. Add it to the couscous together with the beets radishes and dill. Mix well. Season with salt and pepper and serve.