Spicy moroccan carrot salad with Harissa

4 Servings

15 minutes

15-20 minutes


4 large carrots, sliced

1 teaspoon sugar

2 tablespoons lemon juice

1 tablespoon fresh parsley, chopped

Kémia traditional Harissa

Extra virgin olive oil, to taste

Salt, to taste

Black pepper, to taste


  1. Put sliced carrots into a pan with sugar, lemon juice, and salt.
  2. Cover with water and bring to a boil over high heat.
  3. Reduce the heat and let it simmer until carrots are tender.
  4. Drain the carrots and place them in a bowl.
  5. Add Kémia Harissa, extra virgin olive oil, and season with salt and black pepper.
  6. Garnish with fresh parsley.
  7. Serve and enjoy.

Additional Tips

  • It is best to prepare this salad in advance and refrigerate it overnight, or at least for a couple of hours.
  • Serve as a side dish for meat and fish dishes.
  • You can also use it for preparing couscous, cold pasta salads and sandwishes.