| 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
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”