Tabbouleh

1. Cook the bulgur according to the cooking instructions on the package. Let cool. Peel the red bell pepper with a peeler, cut in half and remove the seeds. Cut into small cubes.

2. Immerse the tomatoes for 1 minute in boiling water and remove the skin. Cut the tomato flesh into small cubes removing the seeds. Wash and dry the cucumber, remove the seeds and cut into small cubes.

3. Wash, drain and thin out the mint and parsley. Reserve a few leaves for decoration. Chop finely. Squeeze the lemon. Cut the chilli pepper in half and let it marinate for a few minutes in the lemon juice. Remove it.

4. Sprinkle the bulgur with the lemon juice and olive oil. Add the mint and parsley, cucumbers, tomatoes, peppers and raisins, salt and pepper. Garnish with mint leaves. Serve chilled.

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