Moroccan Roasted Pepper Salad (Taktouka Style)

Ingredients

• 4 Bell peppers (mixed colors (red and green), washed and dried)
• 0.5 cup Olive oil (divided; use some for roasting and some for the marinade/topping)
• Salt (to taste)
• 2 tbsp Fresh cilantro (finely chopped)
• 1 tbsp Vinegar
• 1 tbsp Lemon juice (freshly squeezed)
• 1 tsp Harissa (or chili paste, to taste)
• 1 tsp Cumin

Steps

1. 1

   Wash the bell peppers thoroughly and dry them completely with a towel to ensure they roast properly.

2. 2

   Place the peppers on a baking sheet or in a pan. Drizzle with olive oil and sprinkle with a pinch of salt. Rub the oil and salt over the skins of the peppers to coat them evenly.

3. 3

   Roast the peppers (either in the oven or on a stovetop pan) until the skins are charred and the flesh is tender.

4. 4

   Once roasted, place the peppers in a bowl and cover them for a few minutes; this makes the skins easier to peel. Remove the skins, seeds, and stems, then chop the peppers into small pieces.

5. 5

   In a mixing bowl, combine the chopped peppers with the remaining olive oil, chopped cilantro, vinegar, lemon juice, harissa, cumin, and salt. Mix well to ensure the peppers are thoroughly marinated.

6. 6

   Transfer the salad into a clean glass jar. Pour a layer of olive oil over the top to completely cover the peppers, which helps preserve them.

7. 7

   Store the jar in the refrigerator. The salad is ready to serve as a side or appetizer whenever needed.

Notes

The layer of olive oil on top is crucial for preservation, allowing the salad to stay fresh in the fridge for a long time. You can adjust the harissa based on your spice preference.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• vegan
• gluten-free
• Moroccan
• roasted peppers
• condiment