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“Morroccan inspired salad that is very tasty. The natural sweetness of the carrots blend really well with the other ingredients. Note that 2 hours refrigeration time is included in the Prep. Time.”
2hrs 25mins

Ingredients Nutrition


  1. In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 - 2 inches.
  2. Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
  3. Cook the cooking liquid over medium heat to reduce to a 1/2 cup.
  4. Whisk in 2 tablespoons of the olive oil and the lemon juice. Pour the mixture over the carrots.
  5. Add the cumin, cayenne, cilantro, and parsley. Set aside.
  6. Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes.
  7. Add the dates and cook until the dates are softened. Toss the onion mixture with the carrots. Let cool.
  8. Cover and refrigerate for 1 - 2 hours.

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