Wednesday, June 24, 2009

Carrot Salad with Cumin



Yesterday, I posted a recipe for eggplant-couscous rolls, which I served alongside the following carrot salad.

Carrot Salad with Cumin
Serves Approximately 4

6 carrots (about 1 pound) peeled and coarsely grated
1/2 cup fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil

1 clove garlic, minced

1/2 teaspoon cumin

Salt and freshly ground black pepper, to taste

Toss all ingredients in a bowl and serve.

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