Moroccan carrot salas recipe is Zesty and Delicious.
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INGREDIENTS
2.2lb. fresh carrots
4 garlic cloves, minced
1 tsp. cumin
1 Tbsp. Harissa (see recipe on the Spreads, Dips, Marinades category)
Juice of 2 lemons or 1/4 cup white vinegar.
1/4 cup olive oil
1/2 cup fresh chopped parsley, (sometimes I add cilantro for variety of flavors)
1/2 tsp salt
TO MAKE
Start by getting the marinade ready so that it has enough time for the spices to infuse well and blend, set aside.
Add all ingredients to a large bowl and mix for 2-3 minutes to blend well.
Peel off carrots & cut off the tip of each end.
Slice carrots to about 1/4” slices and set aside.
Fill up a pot with water and bring to a boil, than add carrots to the pot.
Cook carrots on medium heat for about 15 minutes, not more.
Transfer carrots to a colander and rinse with cold water to stop the cooking process.
Transfer cooled carrots to a large bowl and add the marinade.
Gently mix carrots with marinade to blend all spices well.
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