Sliced oranges make a refreshing addition to this substantial salad – great for the lunchbox
Prep:15 mins
Serves 4
200g couscous – use wholemeal if you can get it3 oranges, 2 peeled and thinly sliced, 1 juiced3 tbsp red wine vinegar1 tsp sugar3 tbsp olive oil1 red onion, finely chopped100g bag watercress, roughly chopped240g pack peppered mackerel fillets, flaked into large chunks
STEP 1Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.
