These hot Moroccan carrots are similar to my classic healthy Moroccan Carrots, in that they are bright and acidic and flavored with garlic, cumin and parsley.
These Hot Moroccan carrots however are served, you guessed it, hot! Plus they have an added spicy kick from harissa.
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 2 pounds carrots, peeled and sliced into 1/3-inch slices (about 6 cups)
- 1 ¼ teaspoons salt
- 1 tablespoon chopped garlic
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dry harissa* see ingredient note
- ¼ teaspoon ground turmeric
- 3 tablespoons lemon juice
- ½ cup chopped curly parsley
- Heat oil in a large skillet over medium heat. Add carrots and salt, and cook stirring occasionally until the carrots are crisp-tender, 12 to 15 minutes.
- Push carrots to one side of the skillet, leaving an open area of the skillet. Tilt skillet until oil pools in open area of the skillet. Add garlic to the oil and allow garlic to sizzle in the oil until fragrant and starting to brown in spots, 30 seconds to 1 minute. Stir into the carrots.
- Sprinkle cumin, coriander, harissa or cayenne and turmeric over the carrots, and stir to combine. Continue cooking, stirring constantly until the spices are fragrant, about 1 minute. Add lemon juice and cook, stirring constantly until the lemon is mostly evaporated. Remove from the heat and stir in parsley. Serve hot or warm.
Dry harissa is a blend of hot peppers, paprika, and other herbs and other spices such as caraway, mint and cumin. I used Teeny Tiny Spice Co Organic harissa. But Frontier also makes it. You can also substitute harissa paste to taste.
- Serving Size: 2/3 cup
- Calories: 83
- Sugar: 3 g
- Sodium: 407 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g