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 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
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.
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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