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.
Refrigerate until ready to serve.
This carrot salad tastes even better the day after making it. Serve it chilled with any meal, appetizer or as a finger food with a tooth pick.
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