Moroccan Cooked Carrot Salad
Servings: 8 people
Ingredients
- 2 lbs carrots peeled
- 3 cloves garlic minced
- 2 tsp paprika
- 1 tsp harissa or 1/3 tsp cayenne pepper
- 1 tbsp cumin
- 1/2 cup lemon juice
- 1/2 tsp salt to taste
- 2 tbsp parsley chopped
- 3 tbsp olive oil
- 6 cups water
Instructions
- Peel the carrots and boil in water for about 20 minutes
- Cool and cut into thin rounds.
- Add the remaining ingredients except the parsley and oil into a mixing bowl and stir. Place the carrot rounds and toss.
- Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and drizzle oil.