Smoked PiriPiri mackerel with tomato couscous and hummus
Smoked PiriPiri mackerel with tomato couscous and hummus

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Smoked PiriPiri mackerel with tomato couscous and hummus is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook smoked piripiri mackerel with tomato couscous and hummus using 24 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:
  1. Make ready Mackerel fillets
  2. Prepare eggs
  3. Take malt vinegar
  4. Make ready plain couscous
  5. Get celery stalk
  6. Make ready carrot
  7. Take onion
  8. Take garlic paste
  9. Make ready chopped tomatoes
  10. Prepare plum tomatoes
  11. Get sugar
  12. Prepare Salt
  13. Make ready Pepper
  14. Make ready Fresh thyme, origanum, basil, rosemary
  15. Get Extra virgin olive oil
  16. Get sugar
  17. Take Tabasco for serving
  18. Prepare Lemon or lime for serving
  19. Get chickpeas
  20. Get extra virgin olive oil
  21. Take lemon
  22. Make ready tahini
  23. Make ready black garlic paste
  24. Get Salt and pepper
Instructions to make Smoked PiriPiri mackerel with tomato couscous and hummus:
  1. Mackerel can be pan fried, steamed or smoked. My preference is smoking the mackerel once it has been marinaded in piripiri for an hour. Mackerel will be served cold.
  2. In a deep pan fry all vegetables till glazed and add splash of oil and tsp butter. Add sprig rosemary and season. Add the two tin tomatoes and 50ml water. Reduce heat to half and put lid on to steam for 15 minutes. Add garlic, sugar and couscous and stir. Steam for 5 minutes and take off heat. Leave lid on for 5 minutes.
  3. Make hummus in blender. Drain chickpeas but keep liquid. Add all the ingredients. Use quarter of chickpea water and process until fine. Gradually add the remaining liquid bit by bit until a very smooth consistency is a achieved. Flavour will be advanced by fresh parsley and basil.
  4. Poached eggs. Deep pan three quarters full water and add vinegar. Bring to the boil until small bubbles emerge. Create vortex with spoon. And break cold eggs into swirling water. Recipe requires soft eggs so cook to your liking. For best results test. Egg yolk will act as sauce when paired with seasoning.
  5. Could be served hot or cold. For salad alternative, mix pear, avocado, cucumber, coriander and cherry tomatoes with a side of tzatziki.

So that’s going to wrap it up with this exceptional food smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!