Carrot Salad with Chilli Pepper and Cumin (Khizü M’rqed)

By Jackie DeKnock  ,

November 23, 2015

Ahhhh, the delicious taste of Moroccan carrots. This dish is so simple and quick to prepare and the results delicious!

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  • Yields: Serves 4-6


l lb. carrots, cut in half and quartered lengthways

3 garlic cloves

¼ teaspoon chili flakes

1 ½ teaspoon each paprika and ground cumin

¼ cup each flat-leaf parsley and coriander, most of the bottom stalks discarded, finely chopped

½ tablespoon lemon juice

5 tablespoons extra virgin olive oil

Sea salt to taste


Put the carrot pieces and peeled garlic cloves into a saucepan and cover with water. Bring to the boil over a medium-high heat and cook covered for 10 min., or until the carrots are tender. Drain and leave to cool. Discard the garlic cloves.

Combine the remaining ingredients in a bowl and mix well together. Add the carrots. Toss carefully and adjust the seasoning if necessary. Serve at room temperature.

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