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Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, smoked piripiri mackerel with tomato couscous and hummus. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Smoked PiriPiri mackerel with tomato couscous and hummus is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. 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 must first prepare a few components. You can cook 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. Make ready 2 Mackerel fillets
2. Get 4 eggs
3. Take 50 ml malt vinegar
4. Prepare 100 g plain couscous
5. Make ready 1 celery stalk
6. Prepare 1 carrot
7. Take 1 onion
8. Take 1 tsp garlic paste
9. Get 1 tin chopped tomatoes
10. Get 1 tin plum tomatoes
11. Get 1 Tbsp sugar
12. Make ready Salt
13. Get Pepper
14. Prepare Fresh thyme, origanum, basil, rosemary
15. Get Extra virgin olive oil
16. Prepare 1 tablespoon sugar
17. Take Tabasco for serving
18. Make ready Lemon or lime for serving
19. Take 1 tin chickpeas
20. Get 50 ml extra virgin olive oil
21. Get 1 lemon
22. Take 1 tsp tahini
23. Make ready 1 tsp black garlic paste
24. Get 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. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!