Tunisian Carrot Salad
Infuse your table with the vibrant flavors of North Africa with this delightful Tunisian Carrot Salad. This easy-to-make recipe brings tender, perfectly cooked carrot rounds to life with a bold spice blend of cumin, coriander, paprika, and a touch of harissa paste for a subtle heat. Drizzled with fragrant olive oil, garlic, and zesty lemon juice, it’s a harmonious balance of earthy, tangy, and slightly smoky flavors. Finished with fresh parsley for a burst of freshness, this colorful salad is as visually appealing as it is flavorful. Serve it warm or at room temperature as a unique side dish or a crowd-pleasing appetizer. Perfect for spicing up weeknight dinners or accompanying festive spreads, this dish captures the essence of Tunisian cuisine in every bite. Keywords: Tunisian Carrot Salad, North African recipe, spiced carrot salad, harissa carrot dish, healthy side dish.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon harissa paste
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Peel the carrots and slice them into thin rounds, approximately 1/4 inch thick.
In a medium-sized pot, bring water to a boil and add a pinch of salt. Add the sliced carrots and cook for 8-10 minutes, or until they are tender but not mushy. Drain and set the carrots aside.
While the carrots are cooking, finely mince the garlic and chop the fresh parsley.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the ground cumin, ground coriander, harissa paste, and paprika. Cook the spices for 30 seconds to release their flavors.
Add the cooked carrots to the pan and toss to coat them in the spice mixture. Cook for 2-3 minutes, stirring occasionally, until the carrots are well-coated and heated through.
Remove the pan from the heat and stir in the lemon juice. Season with salt and ground black pepper to taste.
Transfer the carrots to a serving bowl and let them cool slightly. Sprinkle the chopped parsley over the top as a garnish.
Serve the salad warm or at room temperature as a side dish or appetizer.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1842 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.
