Tunisian Carrot Salad with Harissa
Recipe: #12907
June 29, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Eggs, Carrot, Garlic, Middle Eastern, Picnic, Potluck, Vegetarian, more
"I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on the internet use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (125.7 g)
- Calories 175.3
- Total Fat - 14.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 69.4 mg
- Sodium - 128 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 2.4 g
- Sugars - 3.7 g
- Protein - 3.3 g
- Calcium - 49.4 mg
- Iron - 1.2 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
Step 2
In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
Step 3
To serve, place the carrots in a serving dish and garnish with the olives and eggs.
NOTE: if the carrots aren't sweet, you can add a touch of honey or agave syrup to the dressing.
Tips
No special items needed.
1 Reviews
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