Moroccan Carrot Salad

Today's recipe is a light, flavorful, easy salad that is perfect for spring. If you have leftovers, this will last in the fridge for 2-3 days in an airtight container. Mix it all up and throw it in the fridge to have the next day.

Tip:

- Make this a day ahead of serving so that the carrots have time to absorb all that delicious flavor!

- Try to cut the carrots into similar sized pieces so they cook evenly.

Serves: 3-4

Cook Time: Approx. 25-30 Minutes

Ingredients:

- 8-10 Large Carrots, Peeled & Cut

- 3/4 Cup Fresh Parsley, Chopped

- 4 Teaspoons Salt (2 for Water & 2 for Carrots)

- 4 Cloves Garlic, Minced

- 3 Teaspoons Extra Virgin Olive Oil

- 2 Teaspoons Cumin

- 2 Teaspoons Toasted Sesame Seeds

- 1 1/2 Teaspoon Tumeric

- 1 Teaspoon Coriander

- 1 Teaspoon Paprika
- 1 Teaspoon Harissa (Feel free to add more if you want this a little spicier)

Optional:

- 2 Teaspoons Lemon Juice

- 1 - 2 Teaspoons Sumac

Instructions:

1. Add 2 teaspoons to a pot of water and get it boiling. Fill the pot to about halfway. Boil the water.

2. Add the carrots in the salt water for approximately 20-30 minutes. Stab them with a fork to test them out. You want them to be fork tender, but not mushy.

3. Mix the carrots into a bowl with the olive oil, and seasonings. Let sit for at least 1-2 hours, but preferably overnight.

4. Add the fresh herbs about 10-15 minutes before serving.

5. Dig in! This goes well with a white wine and roasted chicken thighs!