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Moroccan Cooked Carrot Salad

By: Cassy
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Servings: 4 servings


  • 1 pound Carrots peeled and cut into ¼ inch discs
  • 2 tablespoons Extra Virgin Olive Oil EVOO
  • 1 tablespoon Minced Garlic about 2-3 cloves
  • 2 Medium Lemons Juiced
  • ¼ cup Flat Leaf Parsley Chopped
  • 1 cup Sun-Dried Black Olives pitted and very roughly chopped
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Cracked Black Pepper


  • Steam the carrots for about 7 minutes.
  • Sauté the EVOO with the minced garlic over medium/high heat.
  • Add the steamed carrots to the pan and cook for about 3 minutes.
  • Stir in the salt, pepper, roughly chopped olives, chopped flat leaf parsley, and lemon juice.
  • Plate and serve hot or room temperature.