Smoked mackerel with herb & beet couscous
- Preparation and cooking time
- Prep:
- Easy
- Serves 2, plus enough for one lunchbox
Skip to ingredients
Showing items 1 to 3 of 6
- 100g couscous
- 1 tsp horseradishsauce
- 150g pot 2% fat Greek yogurt
- ½ cucumberdeseeded and cut into cubes
- 20g pack dillroughly chopped
- 20g pack mintroughly chopped
- small red onionfinely chopped
- juice 1 lemon
- 1 tbsp olive oil
- 250g pack cooked beetrootcut into cubes
- 250g pack peppered smoked mackerelfillets
Nutrition: per serving
- kcal490
- fat31g
- saturates8g
- carbs30g
- sugars12g
- fibre2g
- protein25g
- salt1.92g
Method
step 1
Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.
step 2
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.
step 3
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.
