| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Moroccan | Moroccan, Salads | 2 | Servings |
INGREDIENTS
| 1 | Green bell pepper | |
| 1 | Tomato, blanched peeled | |
| seeded and diced | ||
| 1/2 | Cucumber, pared seeded and | |
| diced | ||
| 1 | T | Plus 1 1/2 teaspoons lemon |
| juice | ||
| 1 | T | Water |
| 2 | t | Olive oil |
| 1 1/2 | t | Minced fresh parsley |
| 1/2 | t | Seeded and minced green |
| chili pepper | ||
| 1/4 | t | Paprika |
| 1/8 | t | Each ground cumin and minced |
| fresh garlic |
INSTRUCTIONS
On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine. In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes. Makes 2 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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