Smoked mackerel and couscous salad recipe

Try a little taste of North Africa with this zesty dish of smoked mackerel and couscous salad, made with cucumber and dried apricots.

Serves 4

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

How to make mackerel and couscous salad

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.

© delicious. magazine

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.