Morroccan Carrot Salad

1 pound carrots, peeled and thinly sliced
2 cups water
12 parsely sprigs, minced
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt and pepper to taste
harira to taste


In medium saucepan, bring water to a boil and add carrots. Reduce heat to low, cover, and cook until the carrots are tender, about 10-15 minutes. Drain and transfer to bowl.
Add parsley, olive oil, vinegar, garlic, salt, pepper, and harissa. Stir well to blend.
Traditionally served with quartered hard-boiled eggs and kalamata or nicoise olives on the side.