Smoked mackerel with herb & beet couscous

Smoked mackerel with herb & beet couscous

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(19 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
  • 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
    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 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 (…


  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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13th Jun, 2011
Delicious. This salad should have it's own facebook page:) I've made it yesterday for lunch today and ran back to computer to give feedback. Wonderful combination of flavours.
9th Jun, 2011
How delicious is this - it is so simple to make. I added sweetcorn to the dish and both my husband and I thoroughly enjoyed it. Unfortunately there was none left over for lunch the following day. Will definitely be making this one again.
18th May, 2011
Really fantastic recipe, and so easy (the only cooking being boiling a kettle!). I added some chilli to the salad, as suggested above, and added a bag of rocket leaves to make it a bit leafier. I also used a tsp of mustard in the yoghurt as that's what we had in, and it tasted great with the mackerel. Had two generous portions of salad leftover for lunches the next day - I guess without my addition of rocket you'd probably have at least one portion leftover.
23rd Mar, 2011
I reeeeally wanted to like this. The herb and beet couscous was really nice. The mackerel was way too fishy! I like the kind in tomato sauce, but smoked is just not for me. My boyfriend ate it all but said it was too fishy, I couldn't even finish mine. Yuck. And I made double for lunches! Darn.
14th Mar, 2011
Have just tried this out for myself and my husband - there were no left overs! I left out the beetroot and replaced it with chopped chilli and roasted tomatoes - I also roasted the mackerel so that it was a warm dish. Delicious!
21st Feb, 2011
yum yum yum! made this twice in 2 weeks!!
18th Jan, 2011
Quick and easy, great flavours and a perfect lunch recipe.
16th Nov, 2010
Great salad, but most definitely no leftovers for the next day. In fact, I have had to use more couscous to feed 2 for dinner. Are we just sooooo big eaters or can others just not admit it? Ha!
25th Oct, 2010
Delicious meal - works well when no access to cooker/hob!
philinbrighton's picture
5th Oct, 2010
YUM! I'm not the world's biggest beetroot fan but this was lovely! I didn'tn't have any mint but used a bit of parsely instead and it was fine. Also used much more horseraddish than suggested and it was delish. I've got enough in my lunch box for the rest of the week and very much looking forward to it!


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