Plop a spoon of coarse salt into a thick iron pan, heat it up well, clean the fish of corse - important here: remove all the dark stuff in its interior lining the cavity. Most people don't like the slightly bitter-sea-water flavor it can bring. Scrap it off lightly with a knife. - then either slice it belly up in two halves to open it up or just keep it whole and lay it skin down into the heated, salted pan. And let it crackle and cook a few minutes on medium-high flame before turning it over if opened, maybe 4 minutes or so if left whole. You want the skin to crisp up nicely as it adds the peices will add a flavorful, tangy-fish bam now and then once mixed into the cuscus. Once both aides are crispy and the flesh cooked, remove. It's hard to overcook mackerel but a bit easier to undercook, the opposit of white fish so don't worry about the former. Wait until it cools, then remove the bones. Here again: all the bones you'll likley not get but on the mackerel, many of then aren't a problem. But make sure to get rid of the nastiest. And don't worry about some stray salt grains - the added bang-salinity works well in the dish. Set aside in a glass bowl. Decide on a larger ceramic or glass mixing-serving bowl for all the ingredients. ...clean away the outer skin and tips, wash, cut into slices and shove them into boiling, lightly salted water until they've softened a bit but not too much, maybe 10-12 minutes. Then immediately out, into ice-cold water to stop the ccoking asap. Set aside - you can do them whenever. When it's getting time to make dinner, add a table spoon of sugar into a small pan, maybe a bit of water in back to heat up in another small pot. Once the sugar (or honey) starts to melt, in go the carrots peices, toss until well coated, maybe add a pinch or two of cinnamon, toss again, then a tiny bit of water, a tablespoon or 3, and toss until the fluid evapoates and carrots glaze-caramlize. You'll have to use your nose here - don't burn them but don't leave them whimpy either. Just before mixing it all together, into the main bowl. wash and chop just before mixing into the bowl
as noted in the ingredeints, grate into a pulp and squeeze out the juice also directly into the mixing bowl
see above. Grate with a plane directly into the bowl
also chop and pour - into the main bowl. Imagine that.
You can use the carrot water, a little more than one mug, and bring to boil with a pinch or 4 of good fish broth powder. When it boils...
... you pour it into the heated cous cous. 1 mug, the same volume. With most brands, you'll want to lighly toast the cous cous grains in the cooking pan, maybe adding a few dribbles of ev, olive oil, then cover with the boiling broth-water, make sure you bring the combination to a boil, then off the heat, cover immediately and place on a back burner for 10 minutes or so, depends on the brand. Check then and fluff with a fork-spoon, taste for saltiness.
...now mix all the ingredients together, olive oil to, in the main bowl and taste to adjust for salt, pepper and flavorings. If you want an 80's-ish aesthetic, spoon some of the cuscus into a bowl-container, pu a serving plate on top, then turn it around. You'll get a nice firm dome thing which you can decorate with a few chunks of fish maybe or add whatever, some daikon maybe, lime i suppose, ecc. A dribble of ev oil and it's good to go.