Moroccan Carrot Salad

Ingredients

• 1 lb Carrots (peeled and sliced into thin rounds)
• 2 tbsp Olive oil
• 2 cloves Garlic (minced)
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Turmeric
• 1/4 tsp Smoked paprika
• 1/8 tsp Cayenne pepper (or to taste)
• 2 tbsp Fresh lemon juice
• 1 tbsp Orange juice
• 1 tbsp Honey
• 1/4 cup Fresh parsley (chopped)
• 1/4 cup Fresh cilantro (chopped)
• 2 tbsp Toasted slivered almonds (for garnish)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the sliced carrots and garlic to the skillet.

3. 3

   Cook, stirring occasionally, until the carrots are tender-crisp, about 8-10 minutes.

4. 4

   Stir in the cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Cook for 1 minute more, until fragrant.

5. 5

   Remove the skillet from the heat and let the carrots cool slightly.

6. 6

   In a small bowl, whisk together the lemon juice, orange juice, and honey.

7. 7

   Pour the dressing over the cooled carrots and toss to combine.

8. 8

   Stir in the chopped parsley and cilantro.

9. 9

   Season with salt and pepper to taste.

10. 10

    Garnish with toasted slivered almonds before serving. Serve warm, at room temperature, or chilled.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.