Smoked mackerel with herb & beet couscous

Smoked mackerel with herb & beet couscous

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(20 ratings)

Prep: 20 mins


Serves 2, plus enough for one lunchbox
Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day

Nutrition and extra info

Nutrition: per serving

  • kcal490
  • fat31g
  • saturates8g
  • carbs30g
  • sugars12g
  • fibre2g
  • protein25g
  • salt1.92g
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  • 100g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tsp horseradish sauce
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 150g pot 2% fat Greek yogurt
  • ½ cucumber, deseeded and cut into cubes
  • 20g pack dill, roughly chopped
  • 20g pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small red onion, finely chopped
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g pack cooked beetroot, cut into cubes



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 250g pack peppered smoked mackerel fillets


    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…


  1. Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.

  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.

  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.

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Comments, questions and tips

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22nd Oct, 2013
I wanted to love this but it just didn't quite deliver. Too many herbs, not enough horseradish flavour. Will tweak next time. It did make plenty for two despite only calling for 100g of couscous. If we weren't so greedy there would have been enough over for my lunch!
24th May, 2013
Nice combination of flavours.
13th Oct, 2012
My other half doesn't like horsradish so we tried this with wholegrain mustard in the yoghurt. Individually, each component was nice - the yoghurt derssing, the cucumber and herbs, the mackerel, the beetroot. But the entire combination just didn't work for us. Not one we'll have again.
7th Aug, 2012
Really very tasty!
8th Jul, 2012
Lovely, really tasty and healthy supper.
26th Apr, 2012
Really delicious, we were presently surprised at how nice it was. When preparing the ingredients I was thinking to myself not sure about this actually, but how wrong was I! Really fresh healthy lunch. I would recommend lightly cooking the onion in grapeseed oil and warming up the mackerel and serving it hole on top of the couscous salad. That's just my take on things though. :-)
23rd Apr, 2012
Really nice salad. I was surprised how much I enjoyed it. The yoghurt dressing was excellent and a wonderful addition to an already lovely dish. Would definitely recommend it.
9th Apr, 2012
This was a really nice salad. Very fresh and tasty. The yoghurt dressing was superb. Top recipe!
gemscotland's picture
26th Oct, 2011
Very filling and tasty - forgot to pick up cucumber so replaced that with green pepper - lovely and crunchy. Glad I made enough for my lunch tomorrow.
18th Aug, 2011
Absolutely gorgeous!


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