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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.). | 2. Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste. | 3. If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
tomato	1			40.2099	8.6898	1.9658	0.4468
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
onion	2 -3		chopped	0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.