Moroccan Spicy Carrot Salad

35 minutes


Moroccan Spicy Carrot Salad Recipe
Club Noor

by Marta Yanci

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400 g  thinly sliced carrots

2 garlic cloves (sliced)

1 lemon

1 tsp harissa

1 tsp paprika powder

Salt and pepper

Fresh parsley

Fresh coriander

½ tsp cumin

Noor Oil



Carrot salad is a very traditional Moroccan side dish or mezze. It is easy to prepare, light and can be eaten cold or warm, which makes it a fantastic dish during Ramadan.

Steps Involved:

Start by boiling the carrots in salty water until soft (around 15 minutes). Then transfer them into a bowl of icy water to stop the cooking process. Strain and set aside.

Heat up Noor Oil in a pan and slightly sauté the garlic. Discard it and add the carrots, cumin, salt and pepper, harissa and paprika. Saute for 2 minutes and pour the lemon juice.

Transfer to a bowl before adding the chopped parsley and coriander and serve.


This salad makes an excellent side dish when served with roast meat and couscous.

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