Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, smoked piripiri mackerel with tomato couscous and hummus. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Smoked PiriPiri mackerel with tomato couscous and hummus is something which I have loved my whole life.

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

The ingredients needed to make Smoked PiriPiri mackerel with tomato couscous and hummus:

1. Prepare 2 Mackerel fillets
2. Take 4 eggs
3. Get 50 ml malt vinegar
4. Make ready 100 g plain couscous
5. Take 1 celery stalk
6. Make ready 1 carrot
7. Prepare 1 onion
8. Get 1 tsp garlic paste
9. Take 1 tin chopped tomatoes
10. Make ready 1 tin plum tomatoes
11. Prepare 1 Tbsp sugar
12. Get Salt
13. Prepare Pepper
14. Prepare Fresh thyme, origanum, basil, rosemary
15. Make ready Extra virgin olive oil
16. Take 1 tablespoon sugar
17. Take Tabasco for serving
18. Take Lemon or lime for serving
19. Get 1 tin chickpeas
20. Make ready 50 ml extra virgin olive oil
21. Get 1 lemon
22. Prepare 1 tsp tahini
23. Make ready 1 tsp black garlic paste
24. Prepare Salt and pepper

Steps 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 is going to wrap this up for this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!