Moroccan Salad

Name: Moroccan Salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb baby carrots; 2 tbsp lemon juice; 1 tsp sugar; 0.5 tsp paprika; 0.25 tsp ground cumin; 0.25 tsp ground cinnamon; 0.25 tsp salt; 0.125 tsp cayenne pepper; 1 tbsp olive oil; 0.25 cup minced fresh parsley; 1 cup raisins

Carrots, raisins and parsley come together in this salad, fragrant with paprika and cumin and simmered on the stove.

1 hr 20 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Slice carrots, diagonally, into pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes.
5 min
2
Drain, rinse with cold water, and drain again. Set aside to cool. Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
3
Stir to dissolve sugar and salt. Stir in olive oil, parsley, and raisins. Add carrots and toss.
4
Cover and refrigerate at least one hour or overnight to chill and blend flavors. Stir occasionally.
5
Serve on lettuce leaves, if desired. Cooking time means refrigeration time.