Couscous salad with roasted peppers and mackerel

Heat the oven grill. Halve the peppers. Remove the seeds and cut the flesh into wide strips.

Place this with the skin upwards on a baking tray. Slide it under the grill and grill until black bubbles form on the sheet. Remove the baking sheet from the oven.

Put the pepper bars in a plastic bag, close them and allow to cool slightly. Remove the pepper bars and pull off the skins. Mix the ingredients for the dressing.

Scoop the dressing with the paprika and onion.

Do the couscous according to the instructions on the package with warm water to which the bouillon tablet is added.

Stir in the couscous and scoop it on a dish. Divide the vegetables with dressing over them. Put the mackerel on top, sprinkle with parsley and garnish with lemon slices.