Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
Toss the carrots and beets in 2 tbsp olive oil, season with salt and pepper and bake for 35-40 minutes, flipping halfway through.
Meanwhile, cook the couscous according to directions on the package.
Use a fork to gently break the mackerel into smaller pieces and add to a mixing bowl with the couscous, carrots and beets. Toss with olive oil and vinegar and season with salt and pepper.
Garnish with the roasted pistachio, dill and crumbled goat cheese. Serve.
Suite 100 - 3600 Lysander Lane Richmond, BC, Canada V7B 1C3
Privacy
Privacy Statement
We respect the privacy of every individual who visits our website. We take great measures to ensure the privacy and confidentiality of any personal information on this site.
Use Of Personal Information
All personal information supplied will remain within our organization and will not be shared with any external entity unless prior permission is given. Your personal information will not be sold, distributed or published in any manner whatsoever.
Showing 0 reviews
Thanks for submitting your comment!