Moroccan Carrot Salad

By polloazul

Ingredients

• 1 pound carrots
• 1 clove garlic
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional but tasty; you may want to double this amount if you really like spicy)
• ~1/4 teaspoon ground cinnamon (I generally use just a bit less than 1/4 teaspoon)
• ~1/4 teaspoon granulated sugar (I generally use just a bit less than 1/4 teaspoon, but to taste)
• ~1 1/2 tablespoons lemon juice (or juice from one lemon; I often use a bit more than this)
• salt to taste
• 1 to 2 tablespoons extra virgin olive oil
• flat-leaf (Italian) parsley for garnish (a tablespoon or two, chopped)

Details

Adapted from kitchenriffs.com

Preparation

Step 1

Scrub and peel the carrots, then cut them into dice of about ½ inch, or sticks measuring about 3 inches by ½ inch. Steam (or boil) carrots until just tender — usually 6 to 8 minutes.
Meanwhile, mince garlic finely.
Remove carrots from heat (drain if you boiled them) and place in a serving bowl. Add minced garlic, paprika, cumin, cayenne pepper, cinnamon, sugar, and lemon juice. Mix, taste, and add salt to taste.
Chill the carrot mixture for at least an hour.
Right before serving, drizzle on olive oil and mix briefly. Garnish with chopped parsley.