See the Recipe. Christopher Hirsheimer

Searing the bell peppers makes this Moroccan salad unique.

Yield: serves 4-6


  • 2 tbsp. olive oil
  • 8 green bell peppers
  • 1 cup chopped flat-leaf parsley
  • 12 tsp. cumin
  • 1 clove garlic, peeled and minced
  • 1 minced <a href=””>Preserved/ Lemon</a>
  • 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.