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Photo of Moroccan carrots by WW

Moroccan carrots

2
Points®
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Easy
Very thinly sliced carrots get dressed with a spice-infused oil, garlic, and lemon mixture that’s a tasty mix of sweet and heat. It’s divine, and it’s ready in less than less than 20 minutes. Toasting the spices enhances their flavor and aroma. Harissa is a common North African ingredient made from chile peppers that gives this dish a spicy kick. Here we’ve used dried harissa to provide the flavor without the added moisture. Flat-leaf parsley has broad leaves and a bold, aromatic flavor. Look for bunches that show no signs for wilting or yellowing. The fresh parsley is tossed in at the end for added color and because heat can diminish its flavor.

Ingredients

Carrots

3 large, peeled

Ground cumin

½ tsp

Paprika

½ tsp, sweet variety

Ground cinnamon

1 pinch(es)

Cayenne pepper

1 pinch(es)

Extra virgin olive oil

2 Tbsp

Fresh lemon juice

1 Tbsp

Garlic

1 clove(s), grated or very finely minced

Fresh parsley

½ cup(s), packed, flat-leaf variety, roughly chopped

Table salt

¼ tsp, or to taste

Black pepper

⅛ tsp, or to taste, freshly ground

Dried harissa

¼ tsp, or to taste

Instructions

  1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16-inch thick and put them in a bowl.
  2. Put the cumin, paprika, cinnamon, and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
  3. Stir in harissa and serve at room temperature, or refrigerate until ready to serve.
  4. Serving size: 1/2 cup

Notes

This recipe, originally by Katie Lee, has been adapted from Endless Summer, for WeightWatchers® magazine.

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