Taim'S Moroccan Carrot Salad (Not Spicy)

1. 1

   Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.

2. 2

   Drain and place carrots in an ice-water bath until cool.

3. 3

   Slice diagonally into 1/4-inch-thick rounds.

4. 4

   In a large pan, saute the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.

5. 5

   Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.

6. 6

   For best results, refrigerate overnight and serve at room temperature.

* Per serving · 4 servings · Values may vary.