Terry's Moroccan Carrot Salad

Terry's Moroccan Carrot Salad
February 2014
Serves 6 to 8

8 carrots peeled, thinly sliced
1/2 bunch cilantro finely chopped
Juice of 1 lemon
2 cloves garlic minced
1/4 tsp each cumin, sweet paprika
1 tsp each salt, pepper

Cover carrots with water, Heat to a boil, reduce to simmer and cook until tender, about 15-20 minutes.  Drain.
Combine all other ingredients.  Add carrots, toss to coat evenly.  Set aside at room temperature 30 minutes or refrigerate overnight.