Moroccan Carrot Salad

Morocco carries the aroma of lemon, both in the air and in the food. This carrot salad is aromatic and spicy.

• 2 1/2 pounds carrots
• 3 cloves garlic, minced
• 2 teaspoons paprika
• Hot pepper flakes to taste
• 1 tablespoon cumin
• 1/2 cup lemon juice
• Salt to taste
• 2 tablespoons fresh chopped parsley
• 3 tablespoons olive oil

METHOD

Peel carrots and boil in water or steam in steaming basket for about 20 minutes, or until carrots just soften. Cut into thin rounds.

Place carrots in a mixing bowl and add remaining ingredients except parsley and oil.

Cover and refrigerate until thoroughly chilled.

Before serving, sprinkle with parsley and oil.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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