Houria – Tunisian Spicy Cooked Carrot Salad

Cooked carrots, hard-boiled eggs, and olives are combined with olive oil and spices to make a delightfully spicy side dish.

Houria - Tunisian Spicy Cooked Carrot Salad
  • 450 g carrots, peeled and thinly sliced
  • 1 bunch fresh flat-leaf parsley sprigs, minced
  • 1 teaspoon ground caraway seeds
  • 1½ tablespoons olive oil
  • ¾ tablespoon red wine vinegar
  • juice from 1 lemon
  • 3 cloves garlic, minced
  • 2 tablespoons baby capers
  • salt and freshly ground black pepper, to taste
  • harissa, to taste
  • 12 - 15 kalamata olives, chopped
  • 2 hard-boiled eggs, sliced
  1. Cook the carrots until they are firm-tender, 10-15 minutes.
  2. Drain and transfer to a medium-sized serving bowl.
  3. Add the parsley, caraway, olive oil, vinegar, lemon juice, garlic, capers, salt, pepper, and harissa, stir well to blend.
  4. To serve, stir in the chopped olives, and garnish with sliced eggs. Serve cold or at room temperature.

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