This Moroccan salad is unique, has a nice little kick, and is fast and easy to make.

Recipe from: Susan Feniger at Food & Wine


  • 1/4 cup harissa
  • 2/3 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 4 pounds carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)
  • 2 cups raisins
  • 4 cups flat-leaf parsley leaves
  • 1 pound feta, crumbled

For full recipe click here.

*The featured image is a stock photo by RitaE from Pixabay meant to represent this dish.