More Moroccan

You may not be able to tell by looking at this picture, but there is an awesome sauce on these carrots. A little spicy, a little tangy, a little sweet – it was a perfect complement to the carrots, and to the Moroccan chicken I served them with last week. The recipe is also from Couscous and Other Good Food from Morocco.

I’ve been trying to mix it up a little with the vegetables. As part of my “trying to lose weight without dieting” philosophy, I am eating more fiber each day, which means more vegetables and subbing whole grains where I can. It gets boring eating the same old things prepared the same old way, especially if I am staying away from adding too much in the way of oil/cream/cheeseto them.

This one’s definitely a keeper, and my contribution the ARF/5-a-day Tuesdays. Check out Sweetnick’s Tuesday night for the roundup of what other bloggers are making with fruits, vegetables, and antioxidant-rich food this week.

Moroccan carrot salad
(serves 4; slightly adapted from Couscous and other Good Food from Morocco)

1 lb carrots, washed and peeled
1 clove garlic, peeled but whole
1 lemon
pinch of sugar
1/2 tsp paprika (original calls for sweet, but I used Spanish smoked)
1/2 tsp ground cumin
pinch of cinnamon
pinch of cayenne
parsley
salt

1. Boil carrots whole in water and garlic until just tender (I tested by seeing if I could start to bend the carrot).

2. Remove carrots and let cool for a few minutes; slice or dice them.

3. Mix the spices and sugar with the lemon juice; pour over carrots and toss.

4. Add salt to taste; adjust other seasonings to taste. Sprinkle with chopped parsley just before serving.