3    Green bell peppers
4 lg Tomatoes
1    Garlic clove, crushed
1 pn Sweet paprika
1/4 ts Cumin
2 tb Olive oil
1 tb Lemon juice
1/2 ts Salt
1/4 ts Black pepper
1/4    Preserved lemon, see recipe

Prepare peppers by grilling them in a 450F oven or holding them over a gas
flame until the skins are evenly charred. Place in a towel & set aside to
cool. When cool, slip off the skins, core & seed. Cut into small pieces &
set aside. Skin the toamtoes & cut out the core. Slice each tomato in half
crosswise & squeeze gently to remove the seeds. Cut the flesh into small
pieces. Mix peppers & tomatoes in a glass serving dish & add all remaining
ingredients except the preserved lemon. Mix well. Rinse preserved lemon
under running water & cut away the pulp. Cut the peel into cubes &
sprinkle over the salad. Serve cool.