Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day
Nutrition per serving
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
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.
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