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.
CARROT AND CUMIN SALAD
