Moroccan Carrot Salad | Video
Perfectly warm and delicious carrot salad infused with classic Moroccan spices and harissa paste. Great side dish for lunch or dinner.
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Servings
Ingredients
- 2 and ½ cups carrots cut into ½-inch thick circles
- Water
- 2 tablespoons olive oil
- ¼ cup finely chopped onions
- 2 garlic cloves peeled and chopped
- 1 teaspoon paprika
- 1 teaspoon harissa paste
- 1 teaspoon ground cumin cumin powder
- ½ teaspoon ground coriander coriander powder
- Juice from 1 lemon
- 2 tablespoons raisins
- 2 tablespoons chopped coriander cilantro leaves
- 1 tablespoon chopped parsley
- Salt to taste
To serve:
- Olive oil
- Natural or Greek yogurt
- Peanuts crushed (optional)
Instructions
- Boil water in a large saucepan. Season with salt. Add carrots. Cook for about 4-5 minutes or until tender. Drain. Set aside.
- Heat oil in a frying pan over medium-high heat. Add onions. Sauté, stirring, for 2-3 minutes or until the onions are soft and translucent.
- Add garlic. Sauté, stirring, for 1 minute or until fragrant.
- Add paprika, harissa paste, ground cumin, ground coriander and lemon juice. Stir fry for 1 minute.
- Add cooked carrots, raisins, coriander (cilantro) leaves and parsley. Toss.
- To serve, spread a serving plate with yogurt. Top with carrot salad.
- Drizzle with olive oil. Sprinkle with crushed peanuts.
- Serve with your favorite roast.
Video
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 245mg | Fiber: 3g | Sugar: 14g