Moroccan Tomato And Pepper Salad

Moroccan Tomato And Pepper Salad

2 Servings
1 md green bell pepper
1 md tomato,blanched, peeled,
-seeded,a,nd diced
1/2 md cucumber,pared, seeded, and
-,Diced
1 T plus 1 1/2 teaspoons lemon
-juice
1 T water
2 t olive oil
1 1/2 t fresh parsley,Minced
1/2 t seeded and green,Minced
-chili peppe,r
1/4 t paprika
1/8 t each cumin and minced,Ground
- fresh,garlic
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.
Moroccan Vegetable Soup
*********lamb