Moroccan Salad

• 1 lb baby carrots
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1/4 cup minced fresh parsley
• 1 cup raisins

1. Slice carrots, diagonally, into pieces.
2. Cook carrots in boiling water until crisp-tender, about 5 minutes.
3. Drain, rinse with cold water, and drain again.
4. Set aside to cool.
5. Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
6. Stir to dissolve sugar and salt.
7. Stir in olive oil, parsley, and raisins.
8. Add carrots and toss.
9. Cover and refrigerate at least one hour or overnight to chill and blend flavors.
10. Stir occasionally.
11. Serve on lettuce leaves, if desired.
12. Cooking time means refrigeration time.

baby carrots, lemon juice, sugar, paprika, ground cumin, ground cinnamon, salt, cayenne pepper, olive oil, parsley, raisins

Taken from www.food.com/recipe/moroccan-salad-225899 (may not work)