- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 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
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 fruits…
- 1 tbsp olive oil
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 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 250g pack peppered smoked mackerel fillets
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
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.