North African Carrot Salad Recipes

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NORTH AFRICAN CARROT SALAD



North African Carrot Salad image

Almost anything with feta is good in my book. When I saw this recipe on SmittenKitchen.com I just had to share. Who doesn't need another version of carrot salad? If you don't have harissa at your local market, just make your own: Recipe #10251.

Provided by strawberrybird

Categories     Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

3/4 lb carrot, peeled, trimmed, and grated
4 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ground caraway
1/2 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup feta, crumbled
1/4 cup toasted pine nuts (optional)

Steps:

  • In a small skillet, heat the oil over medium heat. Saute the garlic, caraway, cumin, paprika, harissa, and sugar until fragrant, about 2 minutes.
  • Remove from heat. Add lemon juice and stir. Pour over the carrots, add the herbs, and mix. Add more harissa if needed.
  • Let sit for 1 hour, then add the feta and pine nuts if using. Serve.

Nutrition Facts : Calories 526.9, Fat 43.7, SaturatedFat 15, Cholesterol 66.8, Sodium 960.7, Carbohydrate 24.3, Fiber 5.8, Sugar 12.5, Protein 12.9

NORTH AFRICAN SPICED CARROTS



North African Spiced Carrots image

This is from Eating Well, Fall 2004 issue. I have always despised cooked carrots, but have found it's because I don't like them with added sugars or brown sugars and I really hate them mushy. This is the first cooked carrot recipe that I really like and have made it repeatedly. I modified the original recipe so that the carrots are cooked to the bare minimum, and I've bumped up a couple of the seasonings to my tastes. I use a smoked paprika that's a little spicy, which is wonderful in this, but you could use whatever you have on hand. I've also just used "baby" carrots as a timesaver.

Provided by bikerchick

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, to taste
3 cups sliced carrots (4 medium-large)
1 lemon, zest of
1/4 cup chopped parsley

Steps:

  • Heat oil in large non-stick skillet over medium heat.
  • Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
  • Add water, lemon juice and salt.
  • Bring to a simmer.
  • Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
  • Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
  • Stir in parsley and lemon zest.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 58.3, Fat 2.8, SaturatedFat 0.4, Sodium 97.6, Carbohydrate 8.5, Fiber 2.5, Sugar 3.4, Protein 1.1

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