Carrot Salad (Shlada Disjada)

This recipe is from the FOOD column of the Weekend magazine dated April 8th'2005 that featured all Moroccan recipes. Enjoy!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  lb carrot, scraped, washed and sliced into thin rounds
• 4  garlic cloves, crushed
• 1 1⁄2 teaspoons salt
• 4  tablespoons olive oil
• 4  tablespoons  finely chopped fresh coriander leaves
• 3  tablespoons lemon juice
• 1  teaspoon paprika
• 1⁄2 teaspoon powdered cumin
• 1⁄8 teaspoon red chili powder

Directions

1. Put the carrots, garlic and 1 teaspoons of salt in a large saucepan.
2. Cover with water and bring to a boil.
3. Cover and cook on medium heat for 10 minutes and then drain.
4. Heat oil in a pan.
5. Stir fry carrots in the oil on medium heat for 10 minutes or until the carrots are cooked.
6. Mix the remaining ingredients in a salad bowl.
7. Stir in the carrots.
8. Serve hot or cold.
9. Enjoy!