Tunisian Carrot Salad

Servings: 4

Ingredients:

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds

3 tablespoons olive oil

2 1/4 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1/2 cup water

3 tablespoons white wine vinegar

1/3 cup chopped fresh cilantro

Cooking Instructions:

Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic,about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro.

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