Middle Eastern Mackerel Salad

Ingredients

• 3 cups cooked couscous
• 3 large carrots, sliced diagonally into ½ inch thick slices
• 2 beets, cut into wedges ½ inch thick
• 2 cans s (115g) Gold Seal Mediterranean Mackerel, drained
• 5 tbsp olive oil, divided
• 3 tbsp vinegar (red wine vinegar or apple cider vinegar recommended)
• ¼ cup roasted pistachio, roughly chopped
• ¼ cup dill, roughly chopped
• ½ cup feta cheese
• Salt
• pepper