INGREDIENTS:

• 1 pound carrots, peeled, halved lengthwise, sliced into ¼-inch thick half circles
• ½ cup water
• 2 garlic cloves, grated or pressed
• 1 sprig fresh cilantro
• 1 ½ teaspoons raz el hanout or Moroccan spice blend
• 2 tablespoons fresh lemon juice
• ½ cup red onion, finely slivered
• ¼ cup Kalamata olives, halved and pitted
• 2 tablespoons fresh cilantro, finely chopped

DIRECTIONS:

1. Combine the carrots, water, and garlic in a medium saucepan and heat to a boil. Cover and cook over low heat until carrots are crisp and tender, about 6 minutes. Uncover and simmer over medium-low heat to evaporate any excess water. Transfer to a serving bowl and cool slightly.

2. Sprinkle the raz el hanout into a small skillet and heat until the spice mixture releases its aroma, about 30 seconds. Remove from the heat. Whisk in the olive oil, lemon juice, and salt until blended.

3. Add the dressing, red onion, olives, and cilantro to the carrots and toss to combine. Let stand at room temperature up to 2 hours, or until ready to eat.

SERVES 4