Moroccan Carrot Salad

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by 1 inch. Add a generous pinch of salt.
   • Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook for 10-12 minutes, or until the carrots are tender-crisp. They should be easily pierced with a fork but still have a slight bite.
   • Drain the carrots thoroughly in a colander and let them steam dry for a minute.
2. 2

   Prepare the Dressing (Chermoula)

   • While the carrots are cooking, prepare the dressing in a large mixing bowl.
   • Whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic.
   • Add the ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper.
   • Whisk until the dressing is well combined and emulsified.
3. 3

   Combine and Marinate