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Grilled Pepper Salad with Preserved Lemon


Moroccan dish

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  • 3 large bell peppers of your choice (I like one poblano, one red and one orange), roasted, peeled and seeded
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon parsley, finely minced
  • 2 teaspoons preserved lemon peel, rinsed and minced


Servings 4


Step 1

Roughly chop the peppers and place in a mixing bowl. Add all the other ingredients, mix well, and allow flavors to blend for an hour or two.

Place into a serving dish, and serve at room temperature.


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