Moroccan carrot warm salad

Contributed by

Aicha Avison

Moroccan carrot warm salad

This is one of the traditional Moroccan salads. The carrots are first preboiled then sautéed in a chermoula made of garlic, fresh coriander, parsley and spices. The drizzle of lemon juice at the end adds a fresh, Mediterranean flavour to the salad.
Servings 4
Prep Time 15 mins
Cook Time 5 mins


  • 500 g Carrots
  • 2 clove Garlic
  • 1 handful Coriander and parsley
  • 1 tsp Tomato paste
  • 1 tbs Lemon juice
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/4 tsp Cayenne pepper
  • 1 tsp Salt
  • 4 tbs Olive oil


  • Cut the carrots into circles or sticks and boil for 5 minutes.
  • Chop the parsley and coriander and dice or mince the garlic.
  • In a saucepan, add the olive oil, garlic, tomato paste and all the spices.
  • Transfer the carrots to the saucepan and mix well to let the carrots absorb the flavours of the garlic and spices.
  • Add the parsley, coriander and lemon juice and mix again.
  • Sauté for 5 minutes, drizzle with olive oil and serve .
Course: Salad
Cuisine: African

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