North African Carrot Salad Recipes

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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



North African Carrot Salad image

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

3/4 lb carrot, peeled, trimmed, and grated
4 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ground caraway
1/2 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup feta, crumbled
1/4 cup toasted pine nuts (optional)

NORTH AFRICAN COUSCOUS SALAD

Make and share this North African Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 20



North African Couscous Salad image

Steps:

  • Add the first 14 ingredients to a non-reactive saucepan.
  • Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
  • Add in the bell pepper and cook for 2 more minutes.
  • Take pan off of burner and add in the peas.
  • Add in couscous; stir.
  • Cover and let sit for 10-15 minutes.
  • Add in olives; fluff couscous with a fork to mix.
  • Season to taste with salt and pepper.
  • Spoon onto individual plates; sprinkle with pine nuts and currants.

1 cup diced carrot
1/4 cup minced dried apricot
1 teaspoon grated fresh gingerroot
1 teaspoon fresh grated lemon, rind of
1 teaspoon fresh orange zest
1 pinch saffron
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 1/2 cups water
1/2 cup diced red bell pepper
1/2 cup English pea (fresh or frozen)
1 cup quick-cooking couscous
1/4 cup pitted and chopped kalamata olive
2 tablespoons toasted pine nuts
1 tablespoon dried currant

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



North African Spiced Carrots image

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

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, to taste
3 cups sliced carrots (4 medium-large)
1 lemon, zest of
1/4 cup chopped parsley

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