Tunisian Carrot Salad with Harissa Recipe

Tunisian Carrot Salad with Harissa Recipe

This carrot salad recipe takes only 20 minutes to prepare so it’s easy to whip up when you don’t have a lot of time. It makes a great side with roasted chicken, a pork chop or fish, or for a vegetarian main dish, serve with some quartered hard boiled eggs.  I used Mesa de Vida North African Harissa Inspired Cooking Sauce to make it extra delicious!

 

Servings: 6

Ingredients

  • 1lb carrots, peeled and thinly sliced (any kind you liked, I used a mix of orange, yellow and purple)
  • 3 tablespoons minced flat leaf parsley, minced
  • 1 teaspoon cumin
  • 1/3 cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves minced garlic
  • ¼ teaspoon Mesa de Vida North African Harissa Inspired Cooking Sauce
  • 12 black olives (I used kalamata)

Instructions

  1. Bring 2 cups of water to a boil. Add carrot and cook until tender. Drain and transfer carrot to a bowl. Add the olives.
  2. In a separate bowl, mix parsley, cumin, olive oil, vinegar, garlic, and harissa sauce. Pour over carrots and mix. If the olives aren’t sweet, you can add in a spoon full of honey
  3. Serve!


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