1 lb carrots, peeled and shredded on the large holes of a box grater, or in a food processor
2 Tbsp olive oil
1 large garlic clove, minced
1-1/2 tsp ground cumin
1 tsp kosher salt
1 tsp agave nectar
1/2 tsp turmeric
1/4 tsp harissa, or more to taste
Zest and juice of 1 lemon
2 Tbsp chopped fresh flat-leaf parsley
1/4 cup crumbled feta cheese
12 pitted black olives, cut in half
Place the grated carrots in a microwave-proof bowl, with 1/2 tsp water. Cover the bowl with plastic wrap, and cook on high for 30 seconds. Uncover and drain the water.
In a small nonstick frying pan, heat the oil. Add the garlic, and stir for 15 seconds. Add cumin, salt, agave, turmeric, and harissa, and stir for 1 minute until a paste forms. Add to the carrots along with lemon zest and juice. Stir, cover the bowl, and chill for several hours or overnight.
When you're ready to serve, remove carrots from the refrigerator and allow to come to room temperature. Then, toss the carrots with parsley, feta and olives.