Randy Mayor; Cindy Barr
Yield
8 servings (serving size: 3/4 cup)

Like most Moroccan salads, this can be made up to a day ahead and chilled. For the best flavor, bring it back to room temperature before serving.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add paprika; sauté 30 seconds. Add onion; sauté 5 minutes or until tender. Add carrot, water, and garlic; reduce heat to medium-low. Cover and cook 10 minutes or until carrot is tender. Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates. Sprinkle with parsley.

Ratings & Reviews

selmafelice's Review

selmafelice
October 04, 2011
N/A

Cansas's Review

Cansas
February 02, 2011
Excellent side dish that is even better made in advance and served at room temperature. My dinner guests had healthy seconds. I served this with CL's Moroccan Chicken Thighs and couscous for a great Moroccan meal!

greenvilleSCfan's Review

greenvilleSCfan
January 17, 2011
I've been making this for years. Use it accompany any Moroccan type entrees. My 2 year old loves it!

dory92064's Review

dory92064
February 02, 2010
I loved this recipe -- I could have eaten it all! Since I am cooking for 2, I halved the oil, paprika (I used Hungarian Sweet paprika), carrots, onion, garlic and capers -- but used the full amount of water, red wine vinegar. This is definitely a keeper. The carrots were served with grilled steak and CL Glazed Turnips with Sage.