Recipe: Mackerel with kamut, preserved lemons and Extra Virgin Olive Oil

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Kamut works really well with ingredients such as mackerel that have a good assertive flavour, and is very good with Moroccan dishes.

250g (9oz) kamut, soaked overnight in cold water and drained
½ tbsp ground cumin
2 tsp ground cayenne pepper
1 tsp dried chilli flakes
½ tsp ground ginger
2 cloves garlic, crushed
4 tbsp olive oil
4 whole mackerel, cleaned and gutted
½ lemon
2 small preserved lemons, plus 2 tbsp juice from the jar
2 tbsp extra-virgin olive oil
50g (1¾oz) green olives, stoned and chopped
3 tbsp coriander, roughly chopped

Recipe: Mackerel with kamut, preserved lemons and Extra Virgin Olive Oil, 6.0 out of 10 based on 16 ratings

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