Moroccan Carrot and Couscous Salad and Chermoula 

June 20, 2017
Chermoula is a pungent Moroccan herb sauce that's great in all sorts of dishes, including with fish or like here, with couscous. 

We're busting out the color! I love carrot salads. When we were in San Francisco a few years back we tasted a sample of this Moroccan carrot salad dip thing and it was wonderful. I've been hooked ever since. 

I like to roast my carrots just long enough to make them tender, but not so long that they're mushy. A little crunch is still okay! My original idea was to pickle the raisins, but I ended up forgoing that for this instead: Chermoula. It's an herby Moroccan sauce that's traditionally served over fish, but you can put it in whatever. Including this salad.  

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​For the Chermoula:

• 1 cup cilantro leaves (1 large bunch), chopped
• 1/2 cups parsley leaves, chopped
• 2 garlic cloves, halved
• Salt, to taste
• 1 teaspoon ground cumin seeds
• 1/2 teaspoon sweet paprika
• Ground coriander, to taste
• Cayenne, to taste
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice​

​For the salad:

• 6 cups shredded carrots/carrot sticks
• 1 cup (uncooked) couscous (I used whole wheat) 
• ​1 bunch cilantro, chopped
• 6 ounces crumbled feta cheese
• 1 small red onion, chopped
• 1/2 cup raisins
• 1/4 cup sunflower seeds
• Olive oil, for drizzling 
• Fresh mint leaves, chopped (optional, I left it out) 

Make the Chermoula: In a food processor, add the cilantro and parsley and pulse until finely ground. Add the garlic and spices and pulse again. Slowly add in the olive oil and lemon juice. The final mixture should be "wet" but not watery. 

Roast the carrots: Preheat oven to 350F. Line a baking sheet with foil. Spread the carrots evenly over the baking sheet and bake for 10 minutes or until softened, but not mushy. (I think a little crunch is still okay). 

​For the couscous: Cook according to package directions. 

​Assemble the salad: In a large bowl, add together the carrots, cooked couscous, chopped fresh cilantro, feta, red onion, raisins and sunflower seeds. Stir in the Chermoula. Drizzle with olive oil and top with mint (if desired). Can be served hot or cold. Enjoy!