Moroccan Carrot Salad


1 lb carrots, peeled

2 c water

1 tsp olive oil

4 cloves garlic, crushed

¾ tsp salt

¾ tsp cumin

juice of one lemon

½ bunch fresh parsley, minced


Boil water. Add carrots and cook till firm but not mushy (10-15 min). Drain and let cool. Cut into ½” slices & put in large bowl. Add other ingredients and mix. Refrigerate before serving. (NOTE: good idea to use a plastic bowl with cover; easy to mix by shaking)

Submitted by: Barbra Cohen, Plainview, NY