Searing the bell peppers makes this Moroccan salad unique. 

SERVES 4 - 6

2 tbsp. olive oil
8 green bell peppers
1 cup chopped flat-leaf parsley
1/2 tsp. cumin
1 minced peeled clove garlic
1 minced Preserved Lemon
Salt

1. Heat 1 tbsp. olive oil in a cast-iron skillet over high heat. Add bell peppers and sear, turning occasionally to blacken on all sides. Place peppers in a brown paper bag, close bag, and allow peppers to cool for 20 minutes.

2. Remove skins, seeds, and veins, then dice into 1'' pieces. Heat 1 tbsp. olive oil in same skillet over low heat. Add peppers, chopped flat-leaf parsley, cumin, garlic, preserved lemon, and salt. Cook until juices evaporate, about 15 minutes. Cool and serve.