This is only one of the wide assortment of salads–think of them as Moroccan-style tapas-that open up a meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature.
2 tablespoons olive oil
1 teaspoon sweet paprika
1/2 cup finely diced green onion
1 pound carrots, peeled and cut into slices 1/8-inch thick
3 garlic cloves, minced
1/4 cup water
2 tablespoons vinegar
1 to 2 tablespoons drained capers
1/2 teaspoon salt
Minced flat-leaf parsley, for garnish
In a medium skillet, stir oil and paprika over medium-high heat until paprika begins to foam. Add onion. Cook, stirring, until soft. Add carrots, garlic, and water. Cover and cook over medium-low until carrots are tender, 10 to 15 minutes. Add vinegar, capers, and salt. Cook, uncovered, until carrots are lightly caramelized, 8 to 10 minutes. Cool to room temperature, sprinkle with parsley, and serve.
From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008