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🥗 Vibrant Mackerel and Orange Couscous Salad

588 kcal · 30 min · 4 servings

Ingredients

• 150 ml vegetable broth
• 0.5 tsp turmeric powder
• salt
• 150 g couscous
• 3 carrots
• 1 red onion
• 50 g baby spinach
• 2 oranges
• 1 tsp mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 200 g chickpeas (can; drained weight)
• 250 g smoked mackerel (skinless and boneless)
• pepper
• 4 tbsp pomegranate seeds (15 g each)

Instructions

1. 1. Bring the broth, turmeric, and a pinch of salt to a boil.
2. 2. Stir in the couscous and mix well.
3. 3. Remove the pan from the heat.
4. 4. Let the couscous swell for about 10 minutes.
5. 5. Peel the carrots meanwhile.
6. 6. Grate the carrots finely.
7. 7. Peel the onion.
8. 8. Dice the onion into small cubes.
9. 9. Wash the baby spinach.
10. 10. Spin the spinach dry.
11. 11. Peel the oranges so that you remove all white pith.
12. 12. Cut out the orange fillets between the membranes.
13. 13. Catch the orange juice in the process.
14. 14. Whisk the orange juice with mustard, honey, vinegar, and oil.
15. 15. Season the dressing with salt.
16. 16. Drain the chickpeas.
17. 17. Rinse the chickpeas.
18. 18. Drain the chickpeas well.
19. 19. Mix the chickpeas loosely with the couscous.
20. 20. Fold in the orange fillets.
21. 21. Add the grated carrots to the couscous.
22. 22. Add the diced onion to the couscous.
23. 23. Add the spinach to the couscous.
24. 24. Arrange the salad on plates.
25. 25. Shred the mackerel into coarse pieces.
26. 26. Distribute the mackerel pieces over the salad.
27. 27. Drizzle the dressing over the salad.
28. 28. Season the salad with pepper.
29. 29. Sprinkle the salad with pomegranate seeds.
30. 30. Serve the salad.

Nutrition per serving

• kcal: 588
• Protein: 22 g · Fett/Fat: 31 g · Carbs: 54 g