Recipe Index

Moroccan | Carrot Salad with Harissa

Posted on September 25, 2016

Love this salad!

Yield: 4 servings

Carrot Salad with Harissa


1/4 cup extra-virgin olive oil

3 medium garlic cloves, minced

1 teaspoon cumin seeds, ground

1/2 teaspoon caraway seeds, ground

1 teaspoon harissa, or more to taste

1/4 teaspoon ground cinnamon

1 teaspoon sweet paprika

1 tablespoon honey

1/4 cup fresh lemon juice

1 preserved lemon, rind only, finely minced

salt, to taste

freshly ground black pepper, to taste

1 pound carrots, peeled and coarsely grated or julienned on a mandolin

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped flat-leaf parsley

1/2 cup finely chopped fresh mint

4 ounces of good quality feta, crumbled



In a small skillet over medium heat, add oil. When oil is hot, add the garlic, cumin, caraway, and harissa; cook until fragrant, about one minute. Remove from heat and add the cinnamon, paprika, honey, lemon juice and preserved lemon. Season mixture generously with salt and pepper.

In a large bowl, combine carrots, herbs and feta. Pour dressing over and toss to combine. (Flavors will be enhanced as the salad marinates, to make ahead, prepare salad and toss with herbs and feta right before serving.)


(Ref. Sur La Table's "Carrot Salad with Harissa, Feta and Mint", "Exotic French-Moroccan Cuisine" class.)