Moroccan Carrot Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold Moroccan salad of roasted spiced carrots and chickpeas with herbed couscous, toasted almonds, dried currants, and a zesty citrus dressing. Warm, aromatic, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 (15-ounce) cans chickpeas (drained and rinsed)
- 1-1/3 pounds carrots (4 to 6 large carrots, sliced into 1/2-inch thick rounds)
- 1/4 cup olive oil (divided)
- 2 (4.7-ounce) packages Pearled Couscous Mix (I use one made by Near East, roasted garlic and olive oil flavored)
- 1/4 cup olive oil
- 1 large lemon
- 1 large orange
- 1-1/2 tablespoon honey
- Honey roasted almonds
- Dried currants
- Fresh herbs (as desired; I like fresh parsley and mint)
- A few handfuls fresh arugula (optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 1258mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 760mg
- Calcium
- 134mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.