Back from my holiday and back to cooking! I pick up where I left off before and try the second recipe in Plenty - Spicy Moroccan Carrot Salad. Something fairly straight forward I thought.
The hardest and longest part was peeling and chopping all the carrots! I went for half quantities to the recipe to make fewer portions. I imagine I saved myself a lot of peeling and chopping time too. The carrots were simmered in salt water for about 10 mins until tender and then drained and left to dry.
The next step was to sauté the onions. This always makes me a bit nervous. Frying onions anything passed clear makes me think I'm burning them, especially with that gorgeous fried onion smell! However, I persevered for the whole 1 minutes until they looked delightfully tasty and browned. Then comes the fun part adding the spring onions and garlic and all the spices in their right quantities! Ginger, coriander, cinnamon and paprika. I ground cumin seeds in place of pre-ground cumin and used mirin instead of white wine vinegar (I still really need to get some of that).
I boiled some water to make couscous, served a portion of the spiced carrots and added a few sultanas - I add these to all my Moroccan dishes - and topped with Greek yogurt. Yummy :)
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