This Tunisian carrot salad calls for harissa. Many notes accompany the recipe below, but this dish is very easy – the many notes are just a by-product of cooking mzoura quite a few times, then permitting myself to think I know why it has not turned out as good some times as it has others.
1 lb. carrots, peeled and julienned
5 tbs. olive oil
2 cloves garlic, finely minced
1 tsp. harissa mixed with 6 tbs. water
1 tsp. ground caraway
1 tsp. ground cumin
1 tsp. salt
¼ c. wine vinegar
chopped fresh flat-leaf parsley or cilantro optional garnish.
Bring a saucepan ¾ full of salted water to boil. Add carrots and boil, until tender, 5-8 minutes. Drain well. In a sauté pan over medium-low heat, warm the olive oil.
Add the garlic, diluted harissa, caraway, cumin, salt and vinegar. Stir for 2 minutes.
Add carrots and cook them, stirring occasionally, for 5-8 min. Transfer to a serving dish, and serve at room temperature, with or without garnish.
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