Moroccan Carrot & Cumin Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium carrots, cut into 1/4 inch slices2 garlic cloves, finely minced1/2 teaspoon ground coriander seed1/2 teaspoon minced red chili (any type, any degree of hot)1/4 cup hot water2 Tablespoons lemon juice1 Tablespoon olive oil2 teaspoons ground cumin1 teaspoon honey1/2 teaspoon salt8 to 10 Kalamata olives, or medium black olives, sliced1/2 medium red onion, finely sliced2 to 3 Tablespoons fresh coriander leaves, chopped
MAKES 4 SIDE SERVINGS
Cooking time is about 8 minutes. Additional time for cooling required, if served at room temperature.
In a pot with a lid bring carrots, garlic, ground coriander seed, minced chili and hot water to a boil. Cook five minutes, then remove lid and cook another 1 or 2 minutes until all water evaporates.
Transfer carrots to a bowl.
Add lemon juice, olive oil, ground cumin, honey, salt, olives, and red onion and toss well.
Let cool, and when ready to serve toss in fresh chopped cilantro leaves.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user VILLADINORAH.
Cooking time is about 8 minutes. Additional time for cooling required, if served at room temperature.
In a pot with a lid bring carrots, garlic, ground coriander seed, minced chili and hot water to a boil. Cook five minutes, then remove lid and cook another 1 or 2 minutes until all water evaporates.
Transfer carrots to a bowl.
Add lemon juice, olive oil, ground cumin, honey, salt, olives, and red onion and toss well.
Let cool, and when ready to serve toss in fresh chopped cilantro leaves.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user VILLADINORAH.
Nutritional Info Amount Per Serving
- Calories: 89.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 409.3 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.7 g
- Protein: 1.5 g
Member Reviews