Moroccan Cooked Carrot Salad

• 1 pound carrots, peeled and thinly sliced
• 3 to 4 tablespoons extra virgin olive oil (to taste)
• 2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
• Salt to taste
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon cumin seeds, lightly toasted and ground
• 2 to 3 tablespoons fresh lemon juice (to taste)
• 1/4 cup chopped flat-leaf parsley
• Imported black olives
• 2 hard boiled eggs, cut in wedges (optional)

1. Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender.
2. Remove from the heat, rinse with cold water, and drain on paper towels.
3. Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin.
4. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste.
5. Stir together for a few minutes, until the carrots are nicely seasoned.
6. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley.
7. Taste and adjust salt and lemon juice as desired.
8. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired.
9. Serve at room temperature.

carrots, extra virgin olive oil, garlic, salt, freshly ground pepper, cumin seeds, lemon juice, flatleaf, black olives, eggs

Taken from cooking.nytimes.com/recipes/1012651 (may not work)