Smoked Mackerel With Herb & Beet Couscous
This vibrant and flavorful couscous salad is a delightful medley of textures and colors. With tender couscous, crunchy cucumber, fragrant herbs, tangy beetroot, and rich smoked mackerel, every bite is a burst of refreshing goodness. The creamy horseradish yogurt adds a zesty kick that complements the dish perfectly. Perfect for a light and satisfying meal, this salad is sure to become a favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 100g couscous
- 1 tsp horseradish sauce
- 150g pot 2% fat Greek yogurt
- ½ cucumber , deseeded and cut into cubes
- 20g pack dill , roughly chopped
- 20g pack mint , roughly chopped
- small red onion , finely chopped
- juice 1 lemon
- 1 tbsp olive oil
- 250g pack cooked beetroot , cut into cubes
- 250g pack peppered smoked mackerel fillets
Instructions
- Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.
- Meanwhile, mix the horseradish into the yogurt and season. When all of the liquid has been absorbed into the couscous, uncover it, then spread it up and around the sides of the bowl to help it cool more quickly.
- When couscous is quite cool, add the cucumber, herbs, onion, lemon juice and oil and toss well. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day.
Prep Time
PT20M
Yield
Serves 2, plus enough for one lunchbox
Nutrition
- Calories: 490 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.92 milligram of sodium
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