Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day
Prep:20 mins
Serves 2, plus enough for one lunchbox
100g couscous1 tsp horseradish sauce150g pot 2% fat Greek yogurt½ cucumber, deseeded and cut into cubes20g pack dill, roughly chopped20g pack mint, roughly choppedsmall red onion, finely choppedjuice 1 lemon1 tbsp olive oil250g pack cooked beetroot, cut into cubes250g pack peppered smoked mackerel fillets
STEP 1Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.STEP 2Meanwhile, 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 3When 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.
