Pomegranate and pistachio couscous with parsley, mint and anchovy sauce

Serves 4 For the sauce, you will need: • 1 large handful of parsley leaves • 1 handful of mint leaves • 2 tablespoons capers, rinsed • 1 tablespoon Dijon mustard • 6 anchovies • 200ml extra-virgin olive oil For the couscous, you will need: • 400g couscous • 1 pomegranate, seeds only • 2 tablespoons olive oil • 2 tablespoons lime juice • 500ml boiling chicken stock or vegetable stock • Salt and freshly ground black pepper • 4 tablespoons pistachio nuts (shelled), toasted • 2 tablespoons chopped coriander For the mackerel, you will need: • 4 large mackerel fillets, gutted • 4 tablespoons olive oil • 1 pinch salt and freshly ground black pepper 1 First, make the sauce. Put the parsley leaves, the mint leaves, the rinsed capers, the Dijon mustard and the anchovies in a food processor and whizz for 3-4 minutes until the herbs are finely chopped. Then add the extravirgin olive oil to the mix. Set aside until needed, or place in a jar in the fridge. If you’re storing the sauce for more than a few hours, cover it with a good layer (about half a centimetre) of olive oil. It will keep in the fridge for about a month. 2 Next, put the couscous and the pomegranate seeds in a bowl and mix in the olive oil and the lime juice. Pour in the boiling stock and season with salt and freshly ground black pepper. Allow to sit in a warm place for 5-10 minutes until the liquid is absorbed. Before serving, stir in the toasted pistachios and chopped fresh coriander and season to taste with more salt and freshly ground black pepper, if necessary. 3 Cook the mackerel fillets as in the main recipe, left, then put them on plates and serve immediately, drizzled with the parsley, mint and anchovy sauce. Serve with the couscous.