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Smoked mackerel with herb & beet couscous

Smoked mackerel with herb & beet couscous

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A star rating of 4.3 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • 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: per serving
NutrientUnit
kcal490
fat31g
saturates8g
carbs30g
sugars12g
fibre2g
protein25g
salt1.92g
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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

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.

Goes well with

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 4.3 out of 5.21 ratings
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