Moroccan Carrot Salad
Tender cooked carrots dressed with cumin, harissa, lemon, and fresh herbs in the North African tradition. Bright, spiced, and served warm or at room temperature.
Ingredients
- 1.5 lbs carrots, peeled, sliced
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp harissa paste (or pinch of cayenne)
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Bring a large pot of salted water to a boil. Add 1.5 lbs peeled, sliced carrots and cook until just tender when pierced with a knife, about 8 to 10 minutes. Drain and set aside.
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2
In the same pot over medium heat, warm 3 tbsp extra-virgin olive oil. Add 3 cloves minced garlic cloves and cook, stirring, for 30 seconds until fragrant.
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3
Add 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp harissa paste (or pinch of cayenne). Stir for 15 seconds to bloom the spices.
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4
Return the drained carrots to the pot. Add 2 tbsp fresh lemon juice and 1/2 tsp salt. Toss to coat evenly.
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5
Transfer to a serving platter. Scatter 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh flat-leaf parsley over the top. Serve warm or at room temperature.