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Tomato & Green Pepper Salad, Fez Style appetizers, moroccan, salads, side dish, vegetables 3 green bell peppers 4 large tomatoes 1 garlic clove, crushed 1 pinch sweet paprika 1/4 teaspoon cumin 2 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 preserved lemon, see recipe Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred. Place in a towel & set aside to cool. When cool, slip off the skins, core & seed. Cut into small pieces & set aside. Skin the toamtoes & cut out the core. Slice each tomato in half crosswise & squeeze gently to remove the seeds. Cut the flesh into small pieces. Mix peppers & tomatoes in a glass serving dish & add all remaining ingredients except the preserved lemon. Mix well. Rinse preserved lemon under running water & cut away the pulp. Cut the peel into cubes & sprinkle over the salad. Serve cool. Paula Wolfert, "Couscous & Other Good Food From Morocco" From: Mark Satterly Date: 11-28-94 From: Gail Shipp Date: 30 Dec 96 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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