Name: Moroccan Carrot Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: african
Ingredients: Kosher salt and freshly ground black pepper; 2 pounds large carrots, peeled; 3 tablespoons olive oil; 1 tablespoon harissa; 2 cloves garlic, smashed; Juice of 1/2 lemon; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; Toasted sesame seeds, for topping

Directions

Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

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Moroccan Carrot Salad

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