Photo of Moroccan Carrots by WW

Moroccan Carrots

Points® value
Total Time
18 min
15 min
3 min
These Moroccan-spiced carrots have a wonderful hit of sweet-heat. Make sure to cut your carrots very thin for the best result.



3 large, peeled

Ground cumin

½ tsp(s), (2 ml)

Smoked paprika

½ tsp(s), (2 ml) sweet variety

Ground cinnamon

1 pinch(es)

Cayenne pepper

1 pinch(es)

Extra virgin olive oil

2 tbsp(s), (30 ml)

Fresh lemon juice

1 tbsp(s), (15 ml)

Fresh parsley

½ cup(s), (125 ml) packed, flat-leaf kind, roughly chopped

Table salt

¼ tsp(s), (1 ml) or to taste

Black pepper

pinch(es), (0.5 ml) or to taste, freshly ground

Harissa paste

¼ tsp(s)


1 clove(s), large, grated or very finely minced


  1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1.6-mm (1/16-inch) thick and put them in a bowl.
  2. Put the cumin, paprika, cinnamon, and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
  3. Stir in harissa and serve at room temperature, or refrigerate until ready to serve.
  4. Serving size: (125 ml) 1/2 cup.


This recipe, originally by Katie Lee, has been adapted from Endless Summer, for Weight Watchers magazine.