| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Moroccan |
Salads, Moroccan |
2 |
Servings |
INGREDIENTS
| 1 |
md |
Green bell pepper |
| 1 |
md |
Tomato, blanched, peeled, seeded, and diced |
| 1/2 |
md |
Cucumber, pared, seeded, and diced |
| 1 |
tb |
Plus 1 1/2 teaspoons lemon juice |
| 1 |
tb |
Water |
| 2 |
ts |
Olive oil |
| 1 1/2 |
ts |
Minced fresh parsley |
| 1/2 |
ts |
Seeded and minced green chili pepper |
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
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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