Carrot And Raisin Salad---Moroccan Style - cooking recipe

Ingredients

1 lb baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced fresh parsley leaves
1 cup raisins
1 leaf lettuce (optional)

Preparation

Slice carrots into about three pieces.
Cook carrots in boiling water until crisp-tender, about five minutes.
Drain, rinse with cold water and drain again.
While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
Stir to dissolve sugar and salt.
Stir in olive oil, parsley and raisins.
Add carrots and toss to combine.
Cover and chill for at least one hour to blend flavors, stirring occasionally.
Serve on a leaf of lettuce, if desired.