Recipe by PanNan
This Moroccan recipe is published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
Top Review by Kumquat the Cat's friend
Simple but absolutely delicious. Moroccan cuisine is a favorite of mine, and so are bell peppers. I used 1 red, 1 yellow and 1 green for the color. When I picked this recipe, I made note of the ingredients but not the directions. Therefore, when I got home after buying the peppers, and because I was in a hurry to take a photo of this before I lost the natural light, I started cutting the peppers up right away. Then when I paid some attention to the directions, I realized I should have roasted them first:( Well, no matter, I love crispy fresh peppers and this was delicious! Thanks, PanNan, for a really enjoyable side salad:) BF liked this too.
- 1⁄2 lb bell pepper (combination of red and green)
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1⁄2 teaspoon cumin
- 1 teaspoon parsley, minced (flat leaf type)
- pepper, freshly ground, to taste
Directions See How It's Made
- Roast the bell peppers by broiling them on both sides just until charred. Place in a bag, and seal. When cooled, remove from the bag, and peel off the charred skin.
- Cut peppers into 1/2" strips lengthwise and place into a serving bowl.
- Mix the remaining ingredients and pour over the peppers. Cover with plastic wrap and let sit for one hour. Stir and serve.