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 this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.
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- 1In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
- 2In 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.
- 3To serve, place the carrots in a serving dish and garnish with the olives and eggs.
- 4NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.
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Nutritional Facts for Tunisian Carrot Salad With Harissa
Serving Size: 1 (126 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 178.3
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 2.3 g
- Cholesterol 62.1 mg
- Sodium 140.3 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 2.5 g
- Sugars 3.8 g
- Protein 3.0 g