Moroccan Carrot Salad   

1 pound carrots 
1 teaspoon ground cumin
1 teaspoon salt 
1 teaspoon paprika 
1/4 teaspoon white pepper
1/4 teaspoon ground hot red chili flake 
1 clove garlic , chopped fine 
2 tablespoons olive oil
juice of 1 lemon 
1 tablespoon parsley 


Peel and cut carrots into 1/4 inch slices. Bring water to boil and add salt and carrots. 
Cook carrots until mildly soft with some firmness. 
Drain / Cool. 
Mix remaining ingredients with carrots. Toss well. 
Refrigerate. 
Serve cool or at room temperature