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Inspired by a Food 52 cookbook recipe for Moroccan Carrot Salad with Harissa and some lovely carrots I picked up at the Hollywood Farmers Market, I decided to make a Moroccan salad themed dinner. I paired the carrot salad with a Moroccan Shrimp and Broccoli Couscous Salad recipe I spotted on Food.com.
Alterations: I used a mixture of about six various colored carrots so I cut the rest of the ingredients for the salad roughly in half. I opted to use shrimp (frozen Argentinean ones from Trader Joes which I cooked in a pan sprayed with Pam for a little more than a minute each side), chopped pecans and raisins in the couscous salad. I also used some broccolini in place of standard broccoli which I also picked up from the farmers market.
Do-again?: Both salads were delicious and worth making ahead of time to let the flavors soak in. I was wary of if the couscous salad had enough seasoning but it was a big hit with a lot of flavor- we kept coming back for more. The salads paired together well for a lighter meal and will definitely be making a reappearance on our table or for a potluck sometime soon.