Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
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This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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1 ¼ pounds carrots 3 2-inch long pieces orange peel, removed with a vegetable peeler 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 tablespoon extra virgin olive oil 1 tablespoon sugar ¼ cup chopped fresh flat leaf parsley ¼ teaspoon ground cinnamon ¼ teaspoon toasted ground cumin seed ¼ teaspoon sweet paprika ½ teaspoon finely grated orange zest 4 ounces crumbled sheep feta
Place the whole carrots and orange peel in a pan covered with water by 1-inch. Simmer just until almost tender, about 4 to 8 minutes, depending upon the size of the carrots. Drain and let cool.
Cut the carrots into ½-inch cubes. Combine the carrots, lemon juice, orange juice, olive oil, sugar, parsley, cinnamon, cumin, paprika and orange zest. Season with salt and pepper.
Just before serving, crumble the sheep feta into the salad and toss gently.
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