Sweet Pepper Salad

  • Serves

    serves 4-6


Searing the bell peppers makes this Moroccan salad unique.


  • 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


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.