2 teaspoons white vinegar3 tablespoons olive oilsalt5 cups waterBoil the carrots and the garlic in a pot with the water for 10 minutes.Drain well and put them in a bowl.Add the parsley, the coriander, the cayenne, the cummin, the salt, the olive oiland the vinegar. Mix well.Serve.Morrocan Chili W/ 10,000 Grains of Sand (Couscous)The 10,000 grains of sand is COUSCOUS! A unique twist on chili.The flavors work very well together. This would go well on top of anything (bakedpotato, hotdog, etc.)40 min | 15 min prep | SERVES 48 pita breads, cut into wedges for scoopingChili2 tablespoons extra-virgin olive oil2 lbs ground lambsalt & freshly ground black pepper2 tablespoons chili powder1/2 tablespoon ground cumin1 tablespoon ground coriander1/4 teaspoon ground cinnamon1/2 teaspoon paprika1 bay leaf1 large onion, chopped1 green bell pepper, seeded and chopped2 garlic cloves, finely chopped1 lemon, juice and zest of2 tablespoons worcestershire sauce (eyeball it)1 (14 ounce) can tomato sauceCouscous2 tablespoons butter1 1/2 cups chicken stock1/3 cup golden raisins (recipe says "handful")4 dried apricots, chopped1 1/2 cups couscous3-4 tablespoons toasted pine nuts1/4 cup fresh parsley leaves, chopped (recipe says "handful")1/4 cup fresh mint leaves, chopped (recipe says "handful")3 tablespoons chives, finely choppedPreheat oven to 400 degrees F (if serving with pita bread).Heat skillet with extra-virgin olive oil, add meat and brown.Season the meat with salt and pepper, to taste, chili powder, cumin, coriander,cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan.Cook until onions are soft, 8 minutes.Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduceheat to simmer (for about 10 minutes while you make the couscous).To make couscous: Bring butter and stock to a boil in a separate pot with tightfitting lid. (This is a good time to put the pitas in the oven too).Add dried fruit and couscous, stir then turn off heat and set lid in place. Letstand 5 minutes. Add nuts and herbs and toss with fork.