I love re-creating the dishes I ate while traveling, I find it can be more nostalgic than looking at pictures.
I remember in Morocco how many carrots I ate, which is great because they're probably my favorite vegetable. I had so many different marinated carrot salads, because they more or less accompanied each meal. With all the carrots they eat, I bet Moroccans really care about eyesight, so they can sharply see all the color and gorgeousness that surrounds them (totes making that one up, but maybe...).
Here is a version of something I'm sure I had - it's delish, especially when paired with olive hummus and pita chips!
Also, had to sneak in some of my Morocco pictures, I think they complete the recipe as a cookbook would.
Moroccan Carrot and Chickpea Salad
(adapted from 101 Cookbooks)
1 tablespoon cumin powder
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
10 ounces carrots, chopped
1 - 15oz can chickpeas, drained and rinsed
2/3 cup chopped prunes
1/3 cup fresh mint, torn
Whisk all dressing ingredients in a large bowl, until the dressing is thickened and smooth. Stir in carrots, chickpeas, prunes and mint. Toss to combine.
This salad gets better over time, and can last for a few days in the fridge.
Enjoy, my friend.