Total Time
1hr 30mins
Prep 5 mins
Cook 1 hr 25 mins

Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Ingredients Nutrition

Directions

  1. Top and tail the carrots, scrub or scrape off the skin as required.
  2. Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
  3. When cool, strain the carrots and cut them into slices or chunks.
  4. Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
  5. Leave to cool, serve garnished with freshly chopped parsley.

Reviews

Most Helpful

I like this recipe and I didn't even cook it! I had shredded about 7 large carrots with my food processor and need a recipe. I took all the other ingredients and mixed them together and poured it over the uncooked carrots. I did make a few changes to suit my tastes. 1) I used Chiptole Chile powder 2) I only used 1 Tbsp of oil 3) I added 1/3 cup of raisins. I can't wait to try the original version of this! Thanks Mrs.B!

ohme23 August 29, 2012

Really good. I subbed fresh ginger and used 1/2 the cinnamon. Added a little cumin and extra lemon juice at the end.

muslimah February 17, 2007

I liked this side, but my husband raved about it. It was easy and different. I will make again.

ksenko December 18, 2006

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