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Moroccan Carrot Salad

Simple mezze, appetizer or snack.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Mezze, Salad
Cuisine: Moroccan
Keyword: Gluten-Free, Plant-Based
Servings: 4 as mezze
Author: Shelly
Cost: $3


  • 10 medium carrots
  • ¼ cup parsley, chopped finely
  • 2 tablespoons harissa or make the dressing below
  • 3 garlic cloves, crushed
  • ½ teaspoon ground cumin
  • 2 tablespoons harissa (or 1 teaspoon sweet paprika and ½ teaspoon hot paprika infused in 2 tablespoons canola or olive oil)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt


  • Peel the carrots and slice them 1.5in (2cm) thick; Put them in a saucepan with salted water and bring to a boil. Lower the heat and simmer until almost tender, about 10 minutes. Drain with a colander and leave to dry out completely.
  • If you don't have harissa, mix all the dressing ingredients in a small mixing bowl.
  • Put the carrots in a bowl with the parsley and harissa or dressing, and toss. Taste and correct seasoning. Serve or store in a container in the fridge up to five days.


The harissa is the key for this salad but if you don't have any you can make a dressing that works well too. You can also make your own harissa,  it's very easy. 
This salad tastes better when it's in room temperature.