Moroccan Salad

• 1 lb baby carrots
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 12 teaspoon paprika
• 14 teaspoon ground cumin
• 14 teaspoon ground cinnamon
• 14 teaspoon salt
• 18 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 14 cup minced parsley
• 1 cup raisins
• lettuce leaf, if desired

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

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

Taken from www.food.com/recipe/moroccan-salad-49167 (may not work)