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Saturday, 5 January 2013

Moroccan Tomato and Roasted Pepper Salad - Salade Mechouia

Every Moroccan is familiar with this salad. Enjoy Moroccan Tomato and Roasted Pepper Salad - Salade Mechouia

  • 4 ripe tomatoes, peeled, seeded and chopped 
  • 2 roasted green peppers, peeled and chopped 
  • 1 teaspoon finely chopped garlic (optional) 
  • 1 teaspoon finely chopped preserved lemon peel (optional) 
  • 1 tablespoon finely chopped parsley 
  • 1/8 teaspoon pepper 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon cumin (optional) 
  • 2 to 3 teaspoons vinegar 
  • 1 tablespoon vegetable oil

  • Place the tomatoes, roasted green peppers, garlic, preserved lemon, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away. 
  • When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently and serve immediately on small plates or in small bowls. 
  • You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

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