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Moroccan warm carrot salad with coriander & orange


  • Lightly spray a large non-stick pan with oil and toss the carrots, onions and garlic for a few minutes. Add the ground cumin and coriander. Stir well and cook to toast. Then add the stock with a little salt, the orange zest and juice. Mix well, cover and rapidly simmer for 10-12 mins until the vegies are tender, adding more stock if needed.
  • When ready, add the chopped coriander, mix well and briefly cook.
  • Serve the salad warm with couscous, steamed rice or a simple green salad on the side.


  • olive oil spray
  • 3 medium carrots, peeled & sliced thickly on the diagonal
  • 12 very small pickling onions, peeled
  • 3 garlic cloves, finely sliced
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • ½ cup+ vegetable stock
  • sea salt
  • grated rind & juice of 1 orange
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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