Moroccan Carrot Salad

• 1/4 cup shelled pistachios
• Coarse salt and ground pepper
• 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
• 1/4 cup raisins
• 3 tablespoons lemon juice (from 1 lemon)
• 2 garlic cloves, mashed to a paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper
• 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh cilantro leaves

1. Directions
2. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
3. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
4. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
5. Add carrots, pistachios, and cilantro to dressing; toss to combine.

pistachios, salt, carrots, raisins, lemon juice, garlic, ground cumin, paprika, ground cinnamon, ground cayenne pepper, extravirgin olive oil, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/moroccan-carrot-salad-50038011 (may not work)