Steps
- Pour 150ml of boiling water over 100g of couscous, cover, and leave for 10 minutes. Fluff and spread it up the sides of the bowl to cool.
- Mix 1 teaspoon of horseradish sauce with 150g of reduced-fat Greek yogurt; season with salt and pepper.
- Stir ½ deseeded diced cucumber, 20g of chopped dill, 20g of chopped mint, and 1 small finely chopped red onion into the couscous.
- Add the juice of 1 lemon and 1 tablespoon of olive oil. Briefly fold in 250g of diced cooked beets.
- Remove the skin and bones from 250g of peppered smoked mackerel fillets and break into large flakes. Plate with the couscous and spoon the horseradish yogurt alongside.