Middle Eastern Mackerel Salad.

Prep time

10 minutes

Total time

50 minutes




  • 3 cups cooked couscous 
  • 3 large carrots, sliced diagonally into ½ inch thick slices 
  • 2 beets, cut into wedges ½ inch thick 
  • cans (115g) Wild Mackerel with Olives, Red Peppers, and Herbs, drained 
  • 5 tbsp olive oil, divided 
  • 3 tbsp vinegar (red wine vinegar or apple cider vinegar recommended) 
  • ¼ cup roasted pistachio, roughly chopped 
  • ¼ cup dill, roughly chopped 
  • ½ cup feta cheese  
  • Salt and pepper to taste 


  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.  
  2. Toss the carrots and beets in 2 tbsp olive oil, season with salt and pepper and bake for 35-40 minutes, flipping halfway through.  
  3. Meanwhile, cook the couscous according to directions on the package.  
  4. Use a fork to gently break the mackerel into smaller pieces and add to a mixing bowl with the couscous, carrots and beets. Toss with olive oil and vinegar and season with salt and pepper.  
  5. Garnish with the roasted pistachio, dill and crumbled goat cheese. Serve.  

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