Potato Harissa Salad

Potato Harissa Salad

 

The ground cumin gives this dish it’s Tunisian flavor, while the spicy harissa gives it a nice Moroccan kick. Potato Harissa Salad is a great compliment along side any meal. Serves great as a pita stuffer, or simply eaten alone. Eaten at about room temperature, and stores in the fridge for about a week.

Potato Harissa Salad
 
Prep time
Cook time
Total time
 
Potato Harissa Salad
Author:
Recipe type: Salad
Cuisine: Tunisian, Morrocan
Serves: 4 - 6
Ingredients
  • 4 Potatoes (about 500 grams)
  • ¼ tsp Salt
  • 2 Tbsp Canola Oil
  • 2 Garlic Cloves (finely chopped)
  • ½ Tbsp Harissa (add more for spice)
  • 1 tsp Cumin
  • 1 tsp Paprika (sweet or hot)
  • Juice from ½ Lemon
Instructions
  1. Peel potatoes and cover with water in cooking pot. Bring to boil, then reduce heat to simmer for about 10 minutes (don't overcook, they should still be somewhat firm on the inside).
  2. Allow cooked potatoes to cool, then chop into about 1 inch cubes.
  3. Now add the spices, oil, lemon juice, garlic, and mix together.
  4. Serve at room temperature, or slightly warmer.

 

Moroccan Carrot Salad With Parsley

Moroccan Carrot And Parsley Salad

This recipe is a variation of a traditional Moroccan Carrot Salad with Parsley that goes great as a side to a warm dinner. More traditional variations can also contain golden raisins, mint, coriander, or cinnamon. Typically this salad is served cold. Enjoy!

Moroccan Carrot Salad With Parsley
 
Prep time
Cook time
Total time
 
Moroccan Carrot Salad With Parsley Recipe
Recipe type: Side Salad
Ingredients
  • 1 lb Carrot chips (can use chopped or shredded as well)
  • 2 Garlic cloves (crushed)
  • Squeezed Juice from 1 Lemon
  • ⅛ cup chopped Parsley
  • ¼ cup Olive oil (dark or light)
  • 1 teaspoon Hot Paprika
  • ½ teaspoon Cumin
Instructions
  1. Add carrots to pot, cover with water and bring to boil. Once boiling, cover pot and reduce heat to simmer for 15 minutes.
  2. Place carrots in strainer and allow to cool down for about 15 min.
  3. Now add oil, carrots, and crushed garlic to frying pan and fry on medium heat for 5 minutes while stirring occasionally.
  4. Mix in spices and then remove the pan from heat.
  5. Finally, mix in lemon juice and chopped parsley.
  6. Store in the refrigerator until serving time.