Moroccan Carrots

If you’re anything like us, the Holidays (no matter which one) are never a simple affair. For us, they always means lots of people and, of course, tons of food.
As much as we try to make everything from scratch most of the time, often things get so hectic and crazy that shortcuts are definitely needed. In those cases, we always try to go for high quality, good tasting products. And Sabra is one of our go to brands.
With a huge selection of salads, dips and hummus, Sabra will make entertaining super easy on any occasion. You can serve them right out of the container, or use them as an ingredient, like we did here!
We put a twist on our traditional Moroccan Carrot Salad by adding Sabra Turkish Salad to the dressing. And the result as just delicious. A little sweet, a little spicy. Packed with flavor and vibrant colors.

Moroccan Carrots

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4 from 2 reviews

• Author: Vicky Cohen & Ruth Fox
• Total Time: 25 mins
• Yield: 1.5 cups 1x

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Description

A little sweet, a little spicy, and lots of color. These carrots are a beautiful side dish for any gathering.

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Ingredients

Units USM Scale 1x2x3x

• 4 large carrots sliced
• 4 cups (960 ml) water
• 2 whole garlic cloves
• 1 tsp salt
• 2 tbsp (30 ml) fresh squeezed lemon juice
• 1/2 tsp ground cumin DRESSING
• 3 tbsp turkish salad DRESSING
• 1/4 tsp salt DRESSING
• 1 tbsp (15 ml) extra virgin olive oil DRESSING
• 2 tbsp (30 ml) fresh squeezed lemon juice DRESSING
• 1/2 cup (120 ml) chopped fresh cilantro or parsley

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Instructions

1. In a small pot add water, 2 tbsp lemon juice, 1 tsp salt and 2 garlic cloves.
2. Bring water to a boil
3. Add carrots, cook for 10-12 minutes or until carrots are tender.
4. While carrots cook, prepare dressing by mixing 3 tbsp Sabra turkish salad, 2 tbsp lemon, 1/2 tsp salt, 1/2 tsp cumin and 1 tbsp olive oil. Mix well
5. When carrots are ready drain water and discard garlic cloves. Do not rinse carrots.
6. While carrots are hot add dressing mix well and refrigerate.
7. Before serving add Fresh cilantro or parsley.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side
• Cuisine: Moroccan

Nutrition

• Serving Size: 1/4 cup
• Calories: 60

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Frequently Asked Questions

Why does the recipe dress the carrots while they’re still hot?

The instructions specifically say to add the dressing “while carrots are hot” right after draining — warm carrots absorb the olive oil, lemon, and Turkish salad dressing much more readily than cold ones, so the flavor penetrates deeply before you refrigerate them.

What is Sabra Turkish Salad and what does it add to the dressing?

Sabra Turkish Salad is a spiced eggplant-based dip/condiment. The article says the authors put a twist on their traditional Moroccan carrot salad by adding 3 tbsp of it to the dressing, producing a result that is “a little sweet, a little spicy” and packed with extra depth beyond what lemon and cumin alone would provide.