Title: Tomato & Green Pepper Salad, Fez Style
Categories: Salad Moroccan Appetizer Side Vegetable
Yield: 1 Servings

3		Green bell peppers
4	lg	Tomatoes
1		Garlic clove, crushed
1	pn	Sweet paprika
1/4	ts	Cumin
2	tb	Olive oil
1	tb	Lemon juice
1/2	ts	Salt
1/4	ts	Black pepper
1/4		Preserved lemon, see recipe

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.

Paula Wolfert, "Couscous & Other Good Food From Morocco" From: Mark Satterly Date: 11-28-94

From: Gail Shipp Date: 30 Dec 96 National Cooking Echo Ä

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