Try this Moroccan salad recipe for the post-Passover / post-Pesach Moroccan-Jewish festival of Mimouna (also spelled: Mimuna, Mimounah, Mimunah, Maimouna, and Maimounah). There are many Moroccan salad recipes, and most are very healthy for you, and the following Moroccan salad recipe is no exception, with roasted bell peppers and tomatoes included in the recipe. The following "Salade Cuite" ("cooked salad" in French) is a favorite salad recipe for Jews whose ancestors come from Morocco.

Moroccan Salad Recipe (Cooked) (Salade Cuite Recipe)

2 large green bell peppers
1 large (28-ounce or 828.04 milliliter or 0.82 liter) can tomatoes
1/2 cup canola oil
Salt and pepper, to taste

Instructions for the Moroccan Salad recipe (Cooked), or Salade Cuite recipe:

  1. Roast two bell peppers on stovetop or under the broiler until skin is blackened and can be removed.
  2. Chop peppers and combine with tomatoes in a saucepan; simmer slowly until all liquid is gone.
  3. Combine mixture with canola oil and mix well.
  4. Add salt and pepper to taste.
  5. Let cool and serve.

Makes 3 to 4 cups.

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