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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