Moroccan Carrot Salad with Chermoula (Khizzou Mchermel)

Method10 steps · about 25 min

1. 1

   Step 1: Have the ¼ cup ready chermoula prepared before starting. This recipe follows the chunked salad’s parboil-and-sauté method; use the measured cooking and finishing oil separately.

2. 2

   Step 2: Peel the 14 oz carrots and remove any green or pale yellow core. Slice or dice them into similarly sized pieces.

   Uses 14 oz carrots, peeled and cored if the center is green or pale yellow

3. 3

   Step 3: Put the cut carrots from step 2 and the unpeeled garlic clove in a pot. Sprinkle with the ½ tsp salt and add enough water to parboil them. Bring to a boil and cook until the carrots are al dente, tender but still with a bite. Drain, discard the cooking water and keep the cooked garlic aside.

   Uses Cut carrots · 1 large garlic clove, unpeeled for parboiling · ½ tsp salt for parboiling the carrots · Water, enough to parboil the carrots and garlic

4. 4

   Step 4: Heat the 1 tbsp sautéing olive oil in a skillet over medium heat. Add all the ¼ cup ready chermoula and the ½ tsp sweet paprika, stirring for a few seconds. Fold in the drained carrots from step 3, then add the ½ tsp ground cumin and optional ½ tsp cayenne. Sauté for a few minutes until the carrots are evenly coated and infused with the spices.

   Uses 1 tbsp extra virgin olive oil for sautéing · ¼ cup separately prepared chermoula paste · ½ tsp sweet paprika · Drained parboiled carrots · ½ tsp ground cumin · ½ tsp cayenne pepper, optional

5. 5

   Step 5: Peel and crush the cooked garlic reserved in step 3. Stir it into the seasoned carrots in the pan from step 4.

   Uses Reserved cooked garlic clove · Seasoned carrots and sautéing oil in the pan

6. 6

   Step 6: Remove the carrot-and-garlic pan from step 5 from the heat. Stir in the separate 1 tbsp finishing olive oil.

   Uses Sautéed carrot salad with crushed garlic · 1 tbsp extra virgin olive oil for finishing

7. 7

   Step 7: Let the salad from step 6 cool, then stir in the 2 tbsp fresh lemon juice. For later serving, cool promptly in a shallow container and refrigerate.

   Uses Carrot salad with finishing oil · 2 tbsp freshly squeezed lemon juice

8. 8

   Step 8: Garnish the cooled salad from step 7 with the optional preserved-lemon rind wedges.

   Uses Lemony cooked carrot salad · ¼ preserved lemon, rind cut into wedges, optional

9. 9

   Step 9: Serve the finished carrot salad from step 8 as six small side portions, warm or chilled. It can accompany a separately prepared meal.

   Uses Finished Moroccan carrot salad

10. 10

    Step 10: Alternatively, include small portions of the finished salad from step 8 in a composed salad plate. Keep any remaining carrot salad in an airtight container in the refrigerator and use within 3 days. Add a small optional extra olive-oil drizzle just before serving.

    Uses Carrot salad portions for serving or cold storage · Extra olive oil, an optional small drizzle before serving