North African Carrot Salad Recipes
NORTH AFRICAN CARROT SALAD
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
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
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
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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