Moroccan Carrot Salad

Ingredients

• 2 lbs carrots, peeled and sliced into 1/4-inch rounds
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp golden raisins
• 2 tbsp toasted sliced almonds

Instructions

1. Bring a large pot of salted water to a boil. Add the carrot rounds and cook until tender but still slightly firm, about 8-10 minutes. Drain well and transfer to a large mixing bowl.
2. While the carrots are still warm, prepare the dressing. In a small saucepan over medium-low heat, warm the olive oil and add the minced garlic. Cook for 1 minute until fragrant but not browned.
3. Remove the pan from heat and whisk in the lemon juice, honey, cumin, paprika, cinnamon, cayenne, salt, and black pepper until well combined.
4. Pour the warm dressing over the carrots and toss gently to coat evenly. Allow the carrots to absorb the flavors for at least 10 minutes.
5. Add the golden raisins and toss again. The salad can be served warm, at room temperature, or chilled.
6. Transfer to a serving dish and garnish with fresh cilantro, parsley, and toasted almonds just before serving.