Bulgur with prawns

Prepare the bulgur according to the instructions on the packaging.

In the meantime, cut the tomatoes into wedges and the wedges into strips. Cut the leaves of the parsley as finely as possible and the mint leaves coarse.

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Grate the yellow skin of the lemon. Squeeze out half of the fruit and cut the other half into segments.

Put the bulgur in a colander, drain and put into a bowl.

Cook the frozen garden peas for 3 minutes. Drain and drain.

Mix the red pepper, the lemon zest and juice, the ras el hanout and oil through the bulgur.

Scoop the tomatoes, parsley, shrimps and garden peas. Sprinkle with the mint. Serve with lemon wedges. Yummy! .