Testers: Use the harissa sub for now


Morraccan Carrot Salad with Harissa

Serves 4 as a side


Morraccan-style carrot salads are light and spicy-sweet and so easy to toss together while a tangine or curry is simmering, or while the bisteeya is baking (page XX), and this one packs a little punch from the addition of zingy harissa. For added lemony depth, toss in 1 teaspoon of minced Preserved Lemon (page XX).


Tip: For the prettiest salad, use a Y-shaped julienne peeler or a mandolin to slice the carrots into long matchstick shreds


3/4 pound carrots, scraped and sliced into matchsticks or shredded

½ cup roughly chopped cilantro

1/4 cup golden raisins

1/4 cup freshly squeezed orange juice

1 tablespoon lemon juice

2 teaspoons olive oil

1 teaspoon Olive Oil Harissa or 1/4 teaspoon cayenne pepper and 1/2 teaspoon ground cumin

1 teaspoon agave nectar

1/4 teaspoon sea salt


Place the carrots, raisins, and cilantro in a large mixing bowl. In a liquid measuring cup whisk together the remaining ingredients and pour over the carrots. Use tongs to toss everything together and serve immediately.