Moroccan Carrot Salad

Servings: 4


1 pound of carrots, sliced

1/4 cup extra virgin olive oil

2 garlic cloves, crushed

2 tablespoons lemon juice

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon cumin

Salt to taste


Boil the sliced carrots in salted water until tender (approximately 15 minutes). Drain and place in a bowl of cold water in order to stop them from cooking. Drain again.

Add the olive oil and crushed garlic to a medium pan and allow to sauté in the oil until fragrant (approximately 3 minutes). Remove the garlic from the pan.

Add the carrots, lemon juice, and all remaining spices to the pan. Continue to sauté for another two minutes until the carrots are well-coated in the spice mixture. Season with salt to taste.

You may serve the salad hot or cold.



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