Moroccan Carrot Salad

Ingredients

• •1 1/2 lb carrots, peeled and cut into thick coins
• •2 tbsp olive oil
• •2 tbsp fresh lemon juice
• •1 clove garlic, finely grated
• •1 tsp ground cumin
• •1/2 tsp smoked paprika
• •2 tbsp fresh cilantro, chopped
• •2 tbsp fresh parsley, chopped
• •3/4 tsp salt

Directions

1. 1Bring a saucepan of salted water to a boil and cook carrot coins 8–10 minutes until tender but not falling apart.
2. 2Drain well and let the carrots cool for 5 minutes so surface steam escapes.
3. 3Whisk olive oil, lemon juice, garlic, cumin, paprika, and salt in a serving bowl.
4. 4Add warm carrots and toss gently until coated, then fold in cilantro and parsley.
5. 5Let stand 10 minutes before serving to allow the carrots to absorb the dressing.

💡 Dress the carrots while they are still warm, not cold; warm carrots take on the cumin-lemon dressing more deeply without becoming soft.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.