Moroccan Spiced Carrot Salad

  • Jul, 14 , 22
  • Shuli Madmone


This colorful dish makes it easy to "eat your carrots."


(Serves 2-4)

5 medium-sized carrots, peeled
2 cloves of garlic, minced
1 Tbs. Whole Spice Harissa Coarse
1/4 tsp. Whole Spice Cumin Powder Toasted
1/8 tsp. salt
1/8 tsp. pepper
2 Tbs. olive oil
Juice of 1/2 lemon
1 tsp. water
1 tsp. chopped parsley


Place water in a 3-quart saucepan and bring to a boil.
Add carrots and simmer until they are tender when pierced with a fork, about 30 minutes. Cool.
Cut carrots into bite-size pieces and place in a serving bowl.
In a small bowl, combine garlic, harissa, roasted cumin, salt, pepper, lemon juice and water.
Heat up a nonstick pan and add olive oil.
Add the seasoning mixture to the pan, then gently fold the cooked carrots into the mixture.
Simmer on medium heat, without stirring, until the carrots are coated with spice
Place in a salad bowl and add parsley.


For more warm Moroccan salads, please see 

»»Moroccan Zaalouk Salad (roast eggplant, tomato and bell pepper) 
»»Moroccan Beet Salad