SaladSide Dishes

Moroccan Carrots (serves 4)

Where have Moroccan Carrots been all my life? So good – a tangy dressing over cooked carrots. Very easy to make and while the carrots are cooking you can mix the dressing ingredients together. You could also serve them as a hot side dish alongside pork. The only ingredient you might have to make a special trip for, depending on where you live, is Harissa. I use it in so many things that it is now a pantry staple and also is good as a condiment or spread on sandwiches. Comes either mild or spicy.

1 pound of carrots – cut into rounds and halved or quartered to make sure they are the same size

Boil carrots.


1 largish clove of garlic – grated
Juice of half a lemon
1 tbsp mild harissa
1 tbsp. parsley – chopped
1 tbsp. cilantro – chopped
3 tbsp. olive oil

Place the garlic, lemon juice, harissa and both herbs in a bowl. Add the oil and whisk.

Tip the carrots into a serving dish, pour over the sauce and toss.


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