MOROCCAN CARROT RAISON SALAD
Moroccan Carrot Raison Salad
- 1 pound baby carrots
- 2 tbsp. lemon juice
- 1 tsp. sugar
- 1/2 tsp. paprika
- 1/4 tsp. ground cumin
- 1 tsp.cinnamon
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 1 tbsp. olive oil
- 1/4 c minced flat leaf parsley
- 1 C raisins
Slice carrots diagonally into 2 or 3 pieces.
Cook carrots in boiling water until crisp-tender, about 5 minutes.
Drain, rinse with cold water, and drain again.
While carrots cool, in medium bowl combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and pepper.
Stir well to dissolve sugar and salt.
Stir in olive oil, parsley, and raisins.
Add carrots and toss.
Cover and refrigerate at least 1 hour to chill and blend flavors.