Khizu Mrqed Moroccan Carrot Salad
Brighten your table with the bold, aromatic flavors of Khizu Mrqed, an authentic Moroccan carrot salad that’s as vibrant as it is delicious. Tender carrots are lightly cooked to preserve their texture, then bathed in a zesty dressing infused with olive oil, fresh lemon juice, and warm spices like cumin, paprika, and cinnamon. A touch of minced garlic and optional cayenne pepper add depth and heat, balanced beautifully by a fresh garnish of cilantro and parsley. This chilled or room-temperature salad is the perfect make-ahead dish, as its flavors deepen overnight, making it an excellent choice for serving alongside tagines, grilled meats, or crusty bread. Rich in Moroccan culinary essence and easy to prepare, this dish is a must-try for anyone looking to explore global flavors.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 2 items garlic cloves, finely minced
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cups water
Instructions
Wash and peel the carrots. Slice them into thin rounds or diagonally into 1/4-inch thick pieces for a rustic look.
Bring 4 cups of water to a boil in a medium-sized pot. Add the sliced carrots and cook for 8-10 minutes, or until just tender but still slightly firm. Avoid overcooking, as the carrots should retain their texture.
Drain the carrots and set them aside to cool to room temperature.
In a large mixing bowl, combine olive oil, lemon juice, ground cumin, paprika, ground cinnamon, minced garlic, cayenne pepper (if using), and salt. Whisk together until the dressing is well combined.
Add the cooled carrots to the bowl with the dressing. Toss gently to coat the carrots evenly with the spices and citrus mixture.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. For best results, prepare the salad a day in advance and let it marinate overnight.
Before serving, sprinkle the chopped cilantro and parsley over the carrots and toss lightly to distribute the fresh herbs.
Serve chilled or at room temperature as a flavorful appetizer or side dish alongside bread, tagines, or grilled meats.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 24.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
