Mackerel Fillets with Couscous and Raisins

Rub the skin of the fish with 1 tbsp of oil, then grill - skin-side up - on a baking sheet for 10 mins, or until the skin is crisp and the flesh is cooked. Meanwhile, prepare the couscous by mixing with 1 tbsp of oil, some seasoning, and enough boiled water to just cover. Leave for 5 mins until tender, then fluff with a fork.
Lightly toast the pine nuts in a dry pan, then add to the couscous with the spring onions, raisins, most of the herbs, the lemon juice and remaining oil. Season well, and mix to combine. Divide the couscous among 4 plates, and top with the mackerel fillets. Scatter with more herbs and lemon, then serve.

25 mins

4 serving

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