Photo: Christopher Testani; Styling: Thom Driver
Serves 18 (serving size: about 2 tbsp.)
Preheat broiler. Place bell peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Wrap peppers tightly in foil; let stand 15 minutes. Peel peppers; discard seeds and membranes. Finely chop peppers. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add tomatoes; cook 10 minutes or until most juices have evaporated. Add peppers; cook 3 minutes. Stir in minced garlic, cumin, harissa, 1 1/2 tablespoons olive oil, lemon juice, and salt. Remove from heat; cool slightly. Stir in parsley.