Smoked mackerel tabbouleh salad

A colourful, quick and easy smoked mackerel salad with nutty tabbouleh, cucumber, chickpeas, peppers, tomato and fragrant coriander. Packing some fab protein plus Omega 3s.

This recipe was created by Andreas Wingert for The Circle Kitchen – “Sharing good practise to nourish the nation!”
Serves: 2 • Prep: 15 mins • Easy 
  • 180g smoked mackerel, flaked
  • 150g bulghar wheat or couscous
  • 140g cucumber, diced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 red onion, finely chopped
  • 140g good quality cherry tomatoes, halved
  • 100g tinned chickpeas
  • handful of chopped coriander
  • handful of chopped watercress
  • juice of 1 lemon or as required
  • 15ml of extra virgin olive oil
  • sea salt and black pepper to taste
Rinse the bulghar or couscous in cold water and place in a bowl and pour over approximately 150ml of hot water, stir and then leave to soak for 10-15 mins.

Add the remaining ingredients to the couscous and gently combine them.

Serve as required. Simple!
Nutrition info
Vitamins – A, B6, D, C, E. Minerals – Calcium, iron, magnesium, phosphorus, potassium.

Get your healthy glow on with an eatnaturally plan!

I buy smoked mackerel in a vain attempt at being healthy. I do actually really like it, and you don't have to cook it, which is handy.
Jo Brand
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