Randy Mayor; Cindy Barr
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

October 04, 2011

Cansas's Review

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

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

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.