Moroccan-Style Carrot Salad

Ingredients

• 1 teaspoon coriander seeds
• 2 teaspoons cumin seeds
• 5 large carrots, peeled and coarsely grated (3 1/2 to 4 cups)
• ½ cup golden raisins
• 1 tablespoon rose water
• 2 teaspoons fresh lemon juice
• 4 teaspoons extra virgin olive oil
• ⅓ cup finely chopped parsley
• Salt
• black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    139 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 1 gram protein; 69 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 side-dish servings

Preparation

1. Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
2. Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.

20 minutes