Serves 4

Smoked mackerel and couscous salad recipe

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Ready in 15 minutes

200g couscous
150g broccoli, cut into small florets
Grated zest and juice of 1/2 lemon, plus extra wedges to serve
1 tbsp extra-virgin olive oil
1/4 cucumber, halved lengthways, deseeded and diced
100g dried, ready-to-eat apricots, roughly chopped
200g peppered smoked mackerel fillets, skinned and flaked
15g pumpkin seeds
15g sunflower seeds
50g blanched whole almonds, toasted

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1. Put the couscous in a large bowl and pour over 250ml boiling water. Cover and leave for 5 minutes, until the liquid has been absorbed. Fluff up the grains with a fork. Set aside.
2. Meanwhile, blanch the broccoli in boiling water for 3 minutes, until just tender. Drain, plunge into cold water, then drain again and pat dry on kitchen paper. Set aside.
3. In a small bowl, mix together the lemon zest and juice with the oil. Pour over the couscous, season well and toss together. Add the cucumber, apricots and broccoli and toss again. Divide between plates, top with the mackerel and seeds and serve with lemon wedges and the almonds.

Nutritional info

Per serving: 500kcals, 29.7g fat (4.6g saturated), 19.8g protein, 40.2g carbs, 12.3g sugar, 1g salt

Wine Recommendation

This is so healthy, we’re tempted to forget the wine altogether. An invigorating mango and orange juice blend would work well, or go for a home-made lemonade.

Smoked mackerel and couscous salad recipe

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