Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 lbs carrots, peeled, sliced; 3 tbsp extra-virgin olive oil; 3 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

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.

25 minEasyServes 4130 cal/serving

MoroccanSaladStovetopVeganMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs carrots, peeled, sliced
3 tbsp extra-virgin olive oil
3 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

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.
2

In the same pot over medium heat, warm 3 tbsp extra-virgin olive oil. Add 3 minced garlic cloves and cook, stirring, for 30 seconds until fragrant.
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.
4

Return the drained carrots to the pot. Add 2 tbsp fresh lemon juice and 1/2 tsp salt. Toss to coat evenly.
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.

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Questions

What can I use instead of harissa in Moroccan Carrot Salad?

The entry for Moroccan Carrot Salad calls for 1 tsp harissa paste (or pinch of cayenne). In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I make Moroccan Carrot Salad less spicy?

Yes. The heat in Moroccan Carrot Salad comes from 1 tsp harissa paste (or pinch of cayenne). For a milder plate, halve the harissa; nothing else in the method changes.

Is Moroccan Carrot Salad keto-friendly?

A serving of Moroccan Carrot Salad carries 16 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many calories are in Moroccan Carrot Salad?

One serving (the recipe makes 4) is about 130 calories, with 2 g protein, 16 g carbohydrate and 8 g fat, plus 3 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How long does Moroccan Carrot Salad keep?

The base of Moroccan Carrot Salad is carrots, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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