Moroccan cooked carrot salad

Delight in the flavors of North Africa with this vibrant Moroccan cooked carrot salad. Bursting with warm spices and fresh ingredients, it's a must-try for any culinary enthusiast.

Ingredients:

• 10 Medium carrots
• 1/4 cup finely chopped parsley
• 3 Medium garlic cloves - crushed
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice (1/2 lemon)
• 1 tablespoon Harissa
• Sea salt

Instructions:

1. Clean and remove the outer layer from the carrots, then cut them into rounds about ¾ inch thick. To prepare the carrots, you can steam them in a steamer or place them in a saucepan with two cups of water. Cover with a lid and cook over medium-low heat until the carrots are tender but still slightly firm, for approximately 15 minutes (be careful not to overcook). Drain and allow to cool.
2. Combine the carrots and finely chopped parsley in a medium-sized salad bowl.
3. For the dressing, place the remaining ingredients in a small bowl and mix well. Drizzle the dressing over the carrots and gently toss to combine. Serve immediately or store in the refrigerator for up to five days. The salad is delicious when served cold, but some prefer it at room temperature.

Summary:

• Calories: 516 kcal
• Fat: 29 g
• Protein: 7 g
• Carbs: 65 g
• Potassium: 2181 mg
• Magnesium: 86 mg