Ingredients for Tunisian Carrot Salad With Harissa
- 1 pound carrots, peeled and thinly sliced
- Flat Leaf Parsley
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Red Wine Vinegar
- Garlic Cloves
- 1-2 teaspoons harissa paste
- Black Olives
- Hard Boiled Eggs
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How to Make Tunisian Carrot Salad With Harissa
- Bring 2 cups of water to a boil in a medium saucepan.
- Add 1 pound of carrots, peeled and thinly sliced, to the boiling water.
- Cook the carrots until tender-crisp, about 8-10 minutes.
- Drain the carrots well and transfer them to a large bowl.
- While the carrots cook, prepare the dressing: In a small bowl, whisk together 1/2 cup chopped fresh parsley, 1 teaspoon ground cumin, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 clove minced garlic.
- Stir in 1-2 teaspoons of harissa paste (adjust to your spice preference). Season generously with salt and freshly ground black pepper.
- Pour the dressing over the warm carrots and gently toss to combine.
- To serve, arrange the carrots in a serving dish. Garnish with 1/4 cup pitted Kalamata olives and 2 hard-boiled eggs, sliced.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
11g
Carbs
2g
