Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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.

Kitty Morse
Recipe by Cooking Light June 2004

Gallery

Randy Mayor; Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

89 calories; calories from fat 26%; fat 2.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 1.9g; carbohydrates 16g; fiber 4.3g; cholesterol 0mg; iron 0.9mg; sodium 315mg; calcium 46mg.
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