Tunisian Carrot Salad

Infuse your table with the vibrant flavors of North Africa with this delightful Tunisian Carrot Salad. This easy-to-make recipe brings tender, perfectly cooked carrot rounds to life with a bold spice blend of cumin, coriander, paprika, and a touch of harissa paste for a subtle heat. Drizzled with fragrant olive oil, garlic, and zesty lemon juice, it’s a harmonious balance of earthy, tangy, and slightly smoky flavors. Finished with fresh parsley for a burst of freshness, this colorful salad is as visually appealing as it is flavorful. Serve it warm or at room temperature as a unique side dish or a crowd-pleasing appetizer. Perfect for spicing up weeknight dinners or accompanying festive spreads, this dish captures the essence of Tunisian cuisine in every bite. Keywords: Tunisian Carrot Salad, North African recipe, spiced carrot salad, harissa carrot dish, healthy side dish.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams carrots
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon harissa paste
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley
• 0.5 teaspoon ground paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Peel the carrots and slice them into thin rounds, approximately 1/4 inch thick.

Step 2

In a medium-sized pot, bring water to a boil and add a pinch of salt. Add the sliced carrots and cook for 8-10 minutes, or until they are tender but not mushy. Drain and set the carrots aside.

Step 3

While the carrots are cooking, finely mince the garlic and chop the fresh parsley.

Step 4

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 5

Stir in the ground cumin, ground coriander, harissa paste, and paprika. Cook the spices for 30 seconds to release their flavors.

Step 6

Add the cooked carrots to the pan and toss to coat them in the spice mixture. Cook for 2-3 minutes, stirring occasionally, until the carrots are well-coated and heated through.

Step 7

Remove the pan from the heat and stir in the lemon juice. Season with salt and ground black pepper to taste.

Step 8

Transfer the carrots to a serving bowl and let them cool slightly. Sprinkle the chopped parsley over the top as a garnish.

Step 9

Serve the salad warm or at room temperature as a side dish or appetizer.

Nutrition Facts

Serving size	589.1 grams (589.1g)

Amount per serving	% Daily Value*
Calories	506

Total Fat 31.10g	40%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 3.20g
Cholesterol 0mg	0%
Sodium 2780mg	121%
Total Carbohydrate 56.40g	21%
Dietary Fiber 16.40g	59%
Total Sugars 25.10g
Protein 6.60g	13%

Vitamin D 0IU	0%
Calcium 235mg	18%
Iron 5mg	28%
Potassium 1842mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 5.0%

Carbs: 42.4%