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Moroccan Tomato & Pepper Salad

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      Title: MOROCCAN TOMATO & PEPPER SALAD
 Categories: Salads, Moroccan
      Yield: 2 Servings
 
      1 md Green bell pepper
      1 md Tomato, blanched, peeled,
           -seeded, and diced
    1/2 md Cucumber, pared, seeded, and
           -diced
      1 tb Plus 1 1/2 teaspoons lemon
           -juice
      1 tb Water
      2 ts Olive oil
  1 1/2 ts Minced fresh parsley
    1/2 ts Seeded and minced green
           -chili pepper
    1/4 ts Paprika
    1/8 ts Each ground cumin and minced
           -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.
 
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