Marrakesh Carrots with Cumin-Spiked Yogurt Sauce

Wow, it’s been a while! Just popping in for my (embarrassed to admit) FIRST post of 2018!

How is your year shaping up?

Now that it’s almost spring, I wanted to kick off the season with one of my newest favorites: Marrakesh carrots. I got the idea for this from a cookbook I got for my birthday last year called Bowl and Spoon, written by Sara Forte, the author of The Sprouted Kitchen blog. I guess I’ve had a thing for turmeric lately, because last week I made a version of my sister’s Moroccan Red Lentil Soup which has a ton of it. I swear every mixing spoon in my kitchen is now orange.

Marrakesh Carrots

I mixed things up a little with this recipe, especially in the dressing, where I added in some tahini and red wine vinegar. Plus more spices because I can’t help it. Finished with a cumin-spiked yogurt sauce and feta.

You could serve this for lunch or as a side for dinner. The chickpeas and tahini dressing, plus the protein in the yogurt sauce, give it enough staying power for a meal. I also served ours with warm pita!

Hope you enjoy!

Marrakesh Carrots with Cumin-Spiked Yogurt Sauce
Recipe Type: Salad, Side
Cuisine: Moroccan, Marrakesh, Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 10
A healthy salad with staying power! Inspired by the flavors of Morocco, this carrot salad is sure to be a hit!
Ingredients
  • 2 lbs whole carrots, rinsed thoroughly
  • 1/2 red onion, chopped roughly
  • 5-6 green onions
  • 1/2 cup cilantro
  • 2 cans chickpeas, rinsed and drained
  • 3 tbsp extra virgin olive oil
  • Juice of 2 limes
  • 1 tbsp red wine vinegar
  • 2 tbsp tahini
  • 1 tsp cumin
  • 1/2 tsp nutmeg
  • 1 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1/2 tsp each salt and pepper
  • 1/4 cup raisins
  • For yogurt sauce (optional): Plain yogurt, lemon juice, cumin
  • Chopped pistachios
  • Crumbled feta
Instructions
  1. Use food processor (shredding disc) to shred carrots. Set aside in a big bowl.
  2. In same food processor (S blade), pulse red onion, green onion, cilantro, and a drizzle of olive oil. Add chickpeas and pulse 2-3 times until roughly chopped. Add mixture to carrots.
  3. To make dressing, pulse together remaining ingredients and pour over salad.
  4. Stir in raisins and toss well.
  5. For yogurt sauce, whisk together 1/4 cup low-fat plain yogurt, 1 tbsp fresh lemon juice, and a pinch of cumin. Add water as needed to thin. Set aside.
  6. Chill salad until ready to serve, then top with yogurt sauce, chopped pistachios, feta, and more cilantro.
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Have a great week!

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