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Moroccan Cooked Carrot Salad

5.0(349)

There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.

by Martha Rose Shulman

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MoroccanEasy, Quick, Side Dish

Servings

Serves 4

Total time

15 min

Calories / serving

—

Ingredients (10)

serves

1 pound carrots, peeled and thinly slicedcarrot
3 to 4 tablespoons extra virgin olive oil (to taste)
2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon saltgarlic
Salt to tastesalt
1/2 teaspoon freshly ground pepperpepper
1 teaspoon cumin seeds, lightly toasted and groundcumin
2 to 3 tablespoons fresh lemon juice (to taste)lemon
1/4 cup chopped flat-leaf parsleyparsley
Imported black olives
2 hard boiled eggs, cut in wedges (optional)egg

Instructions (2 steps)

01Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
02Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

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