1 cup (180 g) bulgur or whole-wheat couscous

1 cup (250 ml) boiling water

2 roasted yellow bell peppers, peeled and diced

½ English cucumber, diced

1 cup (45 g) curly parsley, chopped

2 green onions, chopped

3 tbsp (45 ml) olive oil

1 lemon, zest finely grated

2 tbsp (30 ml) lemon juice

1 garlic clove, chopped

1/2 tsp (2.5 ml) sambal oelek

8 oz (225 g) smoked mackerel fillets, skin removed, flesh broken into pieces

In a large bowl, cover the bulgur with the boiling water. Cover and let soak for 10 minutes. Fluff with a fork.

Add the remaining ingredients except for the mackerel and stir to combine. Season with salt and pepper. Top the vegetable tabbouleh with the mackerel and serve, Garnish with more lemon zest, if desired.

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