Smoked mackerel and couscous salad

Method

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.