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Moroccan Spiced Carrots
Slow-cooked Moroccan carrots with cumin, paprika and harissa — served warm or at room temperature as a mezze or side. Letting them cool before serving is deliberate; the flavours are more pronounced once they're not piping hot.
Ingredients
Instructions
Boil carrots in salted water until just tender, drain.
Heat olive oil, fry garlic until golden.
Add cumin, paprika and harissa, cook 1 minute.
Add carrots and toss to coat in spices.
Add lemon juice, sugar and season generously.
Cook 5 minutes until carrots are caramelised.
Cool to room temperature.
Scatter with coriander and parsley, serve as part of a mezze.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
