Speedy weeknight suppers: grilled mackerel with tabbouleh

Date:11-07-2013 07:58:05 read:3

Speedy weeknight suppers: grilled mackerel with tabbouleh

Harrisa-spiced mackerel and a herb-stuffed tabbouleh, perfect for these hot summer days.

Katriona MacGregor's mackerel and tabbouleh
Vibrant: Katriona MacGregor's mackerel and tabbouleh Photo: Heathcliff O'Malley

Don’t hold back with the herbs in this recipe; the greener the finished result the better. The quantities of mint and parsley below are the very least you need to create this vibrant Middle Eastern salad.

Serves 2 (with extra tabbouleh to fill a couple of lunch boxes)

2 x mackerel fillets

1 tbsp harissa paste

180g bulghur wheat

360ml boiling water

50g parsley

50g mint

2 lemons, juice only

1 red onion

4 tomatoes

Olive oil

Natural yoghurt

Place the bulghur wheat in a bowl and pour over the boiling water. Stir well, cover with a tea towel or plate and leave to rest for 15 minutes while the grains soak up all of the liquid.

Meanwhile, finely chop the herbs and red onion. De-seed and dice the tomatoes into small pieces. Add all of this to the bulghur wheat, along with juice of one lemon and plenty of salt and pepper. Mix well, taste and adjust the seasoning, adding as much of the remaining lemon juice as you feel it needs.

Preheat the grill to its highest setting and line a grill tray with tin foil. Mix the harissa with a tablespoon of olive oil and spread over the fleshy side of each mackerel fillet. Place the mackerel fillets under the grill, skin side up and cook for three to four minutes until the skin has curled and looks crispy. Flip the fillets over and grill for a further minute or two to cook through.

Serve alongside the tabbouleh with a spoonful of yoghurt.


Harissa paste is available in most shops but if you can’t track it down then make a spice rub for the mackerel with some olive oil, chilli powder, ground coriander, cumin and some crushed garlic.

If you have couscous in the cupboard then you can use this instead of the bulghur wheat or a mixture of the two. Quinoa also works well.

    Ever For Health Copy Rights 2013