Mackerel fillets in Spicy Olive Oil on a Pumpkin Couscous

Hydrate the couscous in water seasoned with salt and chopped garlic and reserve the preparation.
Cut the pumpkin into small cubes and sauté them in a drizzle of olive oil. Season with salt, pepper and, according to your taste, add some curry powder or cumin.
Cut the walnut kernels in large bits and toast them slightly.
Wash and arrange the watercress. Season it with a drizzle of the olive oil from the mackerel.
Mix the couscous with the pumpkin and the nuts.
Incorporate the watercress.
Place the mackerel fillets on top of this warm salad, sprinkling them with their own olive oil.