Moroccan Carrot Salad with Parsley and Roasted Lemon

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 11-20 of 26

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  • on March 08, 2011

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    Wow! Loved this salad! What a great way to wake up carrots! The spice mixture is perfection and the lemons add a great mix of tart! Way to go Aarti! Keep them coming!

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  • on March 08, 2011

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    A little too much cumin for me, I even cut back on the cumin by a 1/2 tsp.

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  • on March 04, 2011

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    I made this last night for dinner along with the Pea-lafels (also great. I love the flavors in this. Since I don't care for pine nuts, I used toasted walnuts instead. I REALLY like the tang and tartness of the lemons and the lemon oil. Next time I'll just use the lemon oil in the dressing mix and add regular evoo if the lemon oil isn't enough.

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  • on March 03, 2011

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    I was excited to try this as a different vegetable dish, but it was rather disappointing. It was pretty good except for the lemons, which were far too bitter for my taste or my family's taste. We all decided that if we dropped the lemons, it would be a good recipe. I realize this is contrary to the other opinions in these reviews.

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  • on February 28, 2011

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    This was fantastic! I was a little nervous about adding all the lemon but I did- glad I didn't hold back.

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  • on February 27, 2011

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    What a wonderful way to spice up carrots! Be careful with your lemon oil - I dumped it all in at once and it was a little too bitter for me. Use a little, taste, and add more as you see fit.

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  • on February 24, 2011

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    I'm eating leftover Moroccan Carrot Salad as I write this. Yum! Just wonderful!

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  • on February 22, 2011

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    This has been a WONDERFUL way to spice up carrots! The lemon is simply divine, both in the salad and in the olive oil.

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  • on February 22, 2011

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    What an intriguing group of flavors! The only thing -- I didn't have ginger on hand, so I eliminated the cinnamon and used Pumpkin Pie Spice instead (contains cinnamon, ginger, nutmeg & allspice. This is a great side dish, but I made it for my lunch! I also used less of the cumin, and now I realize I forgot the pine nuts, but I have left-over and will throw them in next time.

    The caution is -- make sure you have sweet carrots. Otherwise I was wondering how a touch of honey might alter the whole dish.

    Loved the lemons that way!!!

    Nice to branch out with the Moroccan twist of flavors. Thanks, Aarti!

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  • on February 19, 2011

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    Wow - I am so surprised i hated this!!! I really really wanted to like this. I think the cumin flavor was just too strong for me or something. My husband didn't care for it either and especially not my three year old who eats all my cooking. I have made alot of Aarti's stuff and this is the first I will not make again. Obviously others loved it so it may just be us with the cumin. Although we love cumin ( I have to buy it bulk we use it so much for chilis and tacos and other recipes this just was not for us. My husband jokingly said "too bad we didn't have some good hippie neighbors to give it to!!!"

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