| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Appetizers, Moroccan, Salads, Side dish, Vegetables | 1 | Servings |
INGREDIENTS
| 3 | Green bell peppers | |
| 4 | Tomatoes | |
| 1 | Garlic clove, crushed | |
| 1 | pn | Sweet paprika |
| 1/4 | t | Cumin |
| 2 | T | Olive oil |
| 1 | T | Lemon juice |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 1/4 | Preserved lemon, see recipe |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 448
Calories From Fat: 253
Total Fat: 28.8g
Cholesterol: 0mg
Sodium: 2116.1mg
Potassium: 2039.8mg
Carbohydrates: 49.1g
Fiber: 14.3g
Sugar: 26.5g
Protein: 9.3g