Carrot Salad with Cumin and Garlic
This Moroccan salad, adapted from “Arabesque” by Claudia Roden (Knopf, 2006), makes a tasty side for meats and seafood.
5 large carrots (about 11/4 pounds), scraped
4 tablespoons olive oil
4 garlic cloves, crushed
1 teaspoon ground cumin
Juice of one lemon
Cut the carrots in quarters lengthwise and then cut each quarter in half to produce sticks. Boil in salted water until tender-crisp, about 10 to 15 minutes and drain. Heat oil in a large skillet and add carrots, garlic, cumin and salt and pepper to taste. Stir-fry over medium-high heat just until the garlic begins to color. Sprinkle with lemon juice and chill. Makes 4 to 6 servings.
Per serving: 151 calories (80 percent from fat), 13.8g fat (1.9 g saturated, 9.9 g monounsaturated), 0 mg cholesterol, .8 g protein, 7 g carbohydrates, 1.9 g fiber, 44 mg sodium.