Looking for an easy, nutritious and delicious lunch? Look no further!

In a bid to add more oily fish and omega 3 to our diet I scoured the supermarket shelves to see what I had been missing. The selection is amazing; mackerel, salmon, sardines in Moroccan spices, sweet chilli sauce, mustard, tomato and herbs, smoked paprika, harissa, chilli & lime…… it’s endless. I’m going to work my way through the whole selection coming up with recipes for each one.

Serves 2.

1 tin Princes Moroccan style mackerel fillets

200g couscous
1 vegetable stock cube

1 tsp cold pressed rapeseed oil (we use The Magnificent Seed)
1 small courgette, cut into thick slices and quartered
1 small red onion, cut into thin wedges
1/2 red pepper, cut into thick slices
1/2 yellow pepper, cut into thick slices
A handful of cherry plum tomatoes

1 small bunch of mint
1 lemon

Preheat the oven to 200°C

In a baking dish, toss the vegetables with the rapeseed oil and roast for 20 minutes until soft and caramelised.

Meanwhile make the couscous with 210ml of boiling vegetable stock. Fluff with a fork.

Remove the vegetables from the oven and mix through the couscous.

Gently mix through the mackerel fillets breaking them up slightly.

Add a squeeze of lemon juice and season to taste.

Serve with wedges of lemon and a scattering of mint leaves.