Moroccan Carrot Salad
Today's recipe is a light, flavorful, easy salad that is perfect for spring. If you have leftovers, this will last in the fridge for 2-3 days in an airtight container. Mix it all up and throw it in the fridge to have the next day.
Tip:
- Make this a day ahead of serving so that the carrots have time to absorb all that delicious flavor!
- Try to cut the carrots into similar sized pieces so they cook evenly.
Serves: 3-4
Cook Time: Approx. 25-30 Minutes
Ingredients:
- 8-10 Large Carrots, Peeled & Cut
- 3/4 Cup Fresh Parsley, Chopped
- 4 Teaspoons Salt (2 for Water & 2 for Carrots)
- 4 Cloves Garlic, Minced
- 3 Teaspoons Extra Virgin Olive Oil
- 2 Teaspoons Cumin
- 2 Teaspoons Toasted Sesame Seeds
- 1 1/2 Teaspoon Tumeric
- 1 Teaspoon Coriander
- 1 Teaspoon Paprika
- 1 Teaspoon Harissa (Feel free to add more if you want this a little spicier)
Optional:
- 2 Teaspoons Lemon Juice
- 1 - 2 Teaspoons Sumac
Instructions:
1. Add 2 teaspoons to a pot of water and get it boiling. Fill the pot to about halfway. Boil the water.
2. Add the carrots in the salt water for approximately 20-30 minutes. Stab them with a fork to test them out. You want them to be fork tender, but not mushy.
3. Mix the carrots into a bowl with the olive oil, and seasonings. Let sit for at least 1-2 hours, but preferably overnight.
4. Add the fresh herbs about 10-15 minutes before serving.
5. Dig in! This goes well with a white wine and roasted chicken thighs!