A particular favorite around Marrakech and in the south, this cooked salad offers a
delightful contrast of cold sweet carrots, earthy cumin, and fresh parsley. It’s even better
when prepared a day ahead and left overnight to chill and the flavors to fully meld.
Set out alongside a bowl of Marinated Olives (page 100) to nibble on as an appetizer, or
serve as part of a spread of salads.
CARROT
AND
CUMIN SALAD
SERVES 4 T O 6
1 lb/455 g medium carrots, scrubbed and
cut into 1⁄4-in-/6-mm-thick rounds
Salt
1⁄4 cup/60 ml olive oil
1 tsp ground cumin
1⁄2 tsp sweet paprika
Freshly ground black pepper
1⁄2 tsp sugar
1 small lemon, halved
Heaped 2 Tbsp finely chopped fresh
flat-leaf parsley
In a medium saucepan, boil the carrots in lightly
salted water until just tender, 8 to 10 minutes.
Fill a large mixing bowl with cold water.
Transfer the carrots with a slotted spoon to
the cold water to stop further cooking. Once
the carrots are cooled, remove with the slotted
spoon and drain for a few minutes. Spread out
on paper towels to dry completely.
In a large skillet or sauté pan, heat the olive
oil over medium heat. Add the carrots, cumin,
and paprika; season with pepper; and sprinkle
with the sugar. Cook, stirring gently, for 1 minute.
Remove from the heat. Squeeze half of the lemon
over the carrots and sprinkle with the parsley.
Turn the carrots to coat evenly.
Transfer to a bowl and let cool. Cover with
plastic wrap and refrigerate until chilled.
Just before serving, squeeze the remaining
lemon half over the carrots and turn to coat.