Mackerel Shrimp CousCous Salad‘s made up of what I have in the freezer, fridge and garden. It’s something simple and light for a warm summer day or for a picnic as it’s easy to pack up and bring. It can be eaten warm or cold – really delish..


  • 100g couscous
  • 100ml hot water
  • 1 tsp chicken or fish seasoning powder (I used chicken)
  • 2 medium sized smoked mackerel fillets (only meat) – be careful of small sharp bones
  • 100g cooked baby shrimps (I used dutch roze garnalen)
  • 2 hardboiled eggs, peeled and quartered
  • lettuce or salad leaves – enough for 2 persons
  • cherry or snack tomatoes – enough for 2 persons
  • salade dressing, any kind – optional
  • 1 tsp sweet chilli sauce – optional



    Serves 2
    Prep time 15 mins
    Cook time
    Total time 15 mins
total time


  1. Put couscous into a bowl. Add chicken or fish seasoning powder and mix well with couscous. Add hot water, cover and set aside for 10 mins.
  2. After 10 mins, using a fork, mix and loosen couscous up. Add mackerel and shrimps and stir into couscous. Set aside.
  3. In the meantime, wash and cut lettuce leaves into smaller pieces. Wash and halve cherry tomatoes. Put both into a bowl.
  4. Serve couscous and lettuce-tomato salade with quartered eggs, salad dressing and sweet chilli sauce on the side.

The lettuce leaves came from our own veggie patch.. 🙂

Dunster had his couscous with a side of egg-salade and salade dressing. I had my couscous all mixed up with egg-salade and thai sweet chilli sauce..


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