Moroccan carrot salad

(from seriouseats.com)

Ingredients
1/2 pound carrots, peeled cut into half-moons, or baby carrots peeled and split lengthwise
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
Juice of 1/2 lemon
Olive oil to taste
1/2 cup chopped parsley

Procedure
1. Bring a pot of salty water to boil and cook the carrots along with the garlic clove until just tender. Drain and cool to room temperature.

2. Combine the spices and toss with the carrots, then toss with enough olive oil and lemon juice to coat. Taste for acidity and seasoning, and adjust as necessary.

3. Toss with the chopped parsley, then set aside to marinate for as long as possible.