Nutrition:
Cook the giant couscous in a large pot of boiling salted water following pack instructions, usually for 5-6 mins, or until it’s al dente. Drain and rinse under cold running water immediately to stop it cooking further. Transfer to a large bowl and drizzle with a bit of olive oil to prevent sticking. Leave to cool.
Heat the oven to 200C/180C fan/gas 6. Toss the torn kale leaves with the olive oil, salt and pepper. Spread the kale out on a large baking sheet in an even layer and roast for 12-15 mins, or until crisp, tossing halfway through to make sure it’s evenly crisping. Remove from the oven.
Combine the crème fraîche, horseradish (adjust the amount to taste), lemon juice, and some seasoning in a small bowl. Taste and adjust the seasoning if needed.
Add most of the chopped dill and sliced radishes, and all of the spring onions, cucumber, ginger and its liquid, and the pumpkin seeds to the cooled couscous, and stir to combine. Pour the horseradish crème fraîche over the couscous, and gently mix until the couscous is coated. Flake in the smoked fish, removing any skin and bones.
Tip onto a platter and spread into an even layer, then arrange the crispy kale on top. Scatter over the remaining dill and sliced radishes for a burst of colour and crunch before serving.
