it is a very nice, piquant salad which i can assure you will disappear as fast as you have made it. i often make it using baby carrots as i like the size of them and i don't have to peel and chop larger carrots. when i don't have baby ones, i use the regular sized and cut them into two inch lengths about a 1/4 - 1/2 inch thick. they can also be cut into rounds about 1/4 inch thick. i like doing that on the diagonal. when cut these ways, they cook faster so keep watch!
spicy moroccan carrot salad
1 bag baby carrots [approx 3/4 lb]
1/2 tsp salt
1/8 tsp turmeric
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/4 - 1/2 tsp red pepper flakes
1 large clove garlic, minced
2 -3 tbsp extra virgin olive oil
juice of a small lemon
2 tbsp chopped coriander or parsely
in a bowl, add the spices and the oil and lemon juice and mix together. chop the parsely or coriander and set aside.
put a few cups of water to boil with a 1/2 tsp salt. boil the carrots over medium heat only for several minutes until they are al dente. do not over cook them. test them every few minutes with a fork. you should still meet some resistance when they are done. bite into one to test. drain them and rinse with cold water for a minute. they should still be warm when you add them to the salad ingredients so they absorb the dressing properly.
add the carrots to the salad dressing and mix well together. add the chopped herbs and remix.
now the hard part: refrigerate overnight for the flavours to mix properly. eating it before this will only give you insipid results — it really does need to rest overnight. it can be eaten cold but like most moroccan "salades", it's best when at room temperature.