Moroccan salads are known to be one of the greatest in the world.  There are an endless variety of Moroccan salads and keeping with healthy tradition they are always made from fresh ingredients.  I have found that the Moroccan Carrot Salad is a great side dish, appetizer or even just a snack.  I promise you will never eat carrots with as much flavor as these.  I personally never knew carrots could taste so good.

Ingredients: Serving for 4

1 lbs whole carrots, peeled & chopped
1/4 bunch flat parsley, chopped
1/4 bunch cilantro, chopped
1/4 preserved lemon peel, chopped
1/2 lemon juice
2 garlic cloves, crushed
1/4 teaspoon salt
1 tablespoon paprika
1 tablespoon cumin
1 pinch of saffron
4 tablespoons extra virgin olive oil
1 cup water

Instructions: Add water and carrots and cook on high heat for approximately 30 minutes. Lower heat to medium and stir in paprika, cumin, saffron, preserved lemon peel, salt, garlic, olive oil, parsley and cilantro. Continue to cook on medium heat until the water has evaporated from your pan. Add lemon juice and serve.

Tips: When cooking carrots be sure not to pour out water from pot but rather let the water evaporate to insure you are not losing the nutritional vitamins. If your water evaporates before carrots are completely tender you can add a little more water and continue cooking. You don’t want carrots to burn on bottom of pan.