MOROCCAN CARROT SALAD

By BobD

Ingredients

• 4-6 SERVINGS
• 1 teaspoon coriander seeds
• 2 teaspoons cumin seeds
• 5 large carrots, peeled and coarsely grated (3 1/2 to 4 cups)
• 1/2 cup golden raisins
• 1 tablespoon rose water
• 2 teaspoons fresh lemon juice
• 4 teaspoons extra virgin olive oil
• 1/3 cup finely chopped parsley
• Salt and black pepper to taste.

Preparation

Step 1

Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.

Combine spices with remaining ingredients in a bowl and mix well.

Refrigerate, covered, for one hour or up to 24 hours.

Stir before serving.