Moroccan carrot salad
Enjoy the exotic flavors of a Moroccan carrot salad. Zesty spices and fresh ingredients come together to create a vibrant and delicious dish.
Ingredients:
- 910g carrots, peeled and cut into rough chunks
- 1 tablespoon sugar
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 (1-inch) knob ginger, grated on the medium holes of a box grater
- 2 tablespoons capers, drained
- 1/4 cup pitted green olives, roughly chopped
- 1/4 cup fresh parsley or cilantro leaves
- 2 tablespoons harissa, or more to taste (see note)
- 1/2 cup extra-virgin olive oil
- 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet
Instructions:
- Place carrots in a large saucepan and add enough water to cover them by half an inch. Sprinkle sugar and 1 teaspoon of salt over the carrots. Heat over high temperature until boiling, then let it cook and stir occasionally until the carrots become soft and the liquid has reduced, which takes around 15 minutes. Keep cooking while stirring continuously until the sugar turns into a golden brown caramel hue, approximately 5 minutes more. Take it off the heat and swiftly pour in half a cup of water. Put the carrots and caramel into a food processor bowl.Combine cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa with the carrots. Pulse until the carrots are coarsely chopped, doing 6 to 8 short pulses about a second each, and remember to scrape the processor sides as needed. While the processor is running, pour most of the olive oil gradually, leaving a couple of tablespoons aside for the final touch. Taste and add more salt if needed.Transfer the mixture to a serving bowl, drizzle the remaining olive oil on top, and serve with freshly baked flatbread.
Summary:
- Calories: 167 kcal
- Fat: 6 g
- Protein: 4 g
- Carbs: 30 g
- Potassium: 1019 mg
- Magnesium: 53 mg