When I was traveling in Morocco about eight years ago I had a spiritual experience that changed my life. I was rendered speachless, unable to articulate the amazement that coursed through my veins. I often talk about it to this very day. However, this experience didn’t take place while I was facing Mecca, but more like while I was facing the buffet. Slow-cooked meats drenched in flavorful sauces called “tagines“, delicately grilled whole fish stuffed with preserved lemons and olives, cous cous, a rainbow of vegetable dishes, harissa, figs, and the list goes on. The flavors are amazing and I’ve been a loyal fan since that day, but it’s often difficult to find a local Moroccan restaurant so I’ve had to learn how to recreate Marrakesh in my own kitchen.

One of the things I love most about Moroccan cuisine is that many of the ingredients aren’t exotic at all, they’re just put together in ways we aren’t used to. Take this carrot salad for instance. You can easily find these ingredients in any store and you’ll probably have them right in your pantry.

Moroccan Carrot Salad
serves one

2 small carrots, peeled and cut on an angle into 1/4 inch discs
juice of 1/2 lemon
2 teaspoons honey
1 teaspoon ground cumin
1/2 tablespoon fresh cilantro, chopped
1 tablespoon golden raisins
salt and pepper to taste

1. Combine all ingredients in a bowl and stir to make sure everything is well distributed. You can eat this immediatly but it will hold up well in the fridge for about a day.