Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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

To get started with this recipe, we must 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 Mackerel fillets
2. Get eggs
3. Prepare malt vinegar
4. Prepare plain couscous
5. Get celery stalk
6. Make ready carrot
7. Prepare onion
8. Take garlic paste
9. Get chopped tomatoes
10. Prepare plum tomatoes
11. Make ready sugar
12. Get Salt
13. Prepare Pepper
14. Take Fresh thyme, origanum, basil, rosemary
15. Get Extra virgin olive oil
16. Take sugar
17. Get Tabasco for serving
18. Take Lemon or lime for serving
19. Make ready chickpeas
20. Get extra virgin olive oil
21. Make ready lemon
22. Make ready tahini
23. Take 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’s going to wrap this up for this special food smoked piripiri mackerel with tomato couscous and hummus recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!