Ommok Houria

This is a Tunisian carrot salad, although unlike any I saw on here. I haven't tried it yet, but am saving it for future use. I think this is from Martha Rose Shulman

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 1  lb carrot, peeled and thinly sliced
• 2  tablespoons olive oil
• 2  garlic cloves, finely chopped
• 1⁄2 teaspoon salt
• 1  teaspoon  ground caraway
• 1⁄2 teaspoon harissa
• 3  tablespoons  chopped fresh parsley
• 2  tablespoons lemon juice
• 2  ounces  mediterranean black olives
• 2  hard-boiled eggs, cut in wedges
• 4  ounces tuna in vegetable oil, drained (optional)
•  black pepper, to taste

Directions

1. Simmer the carrots 5-10 minutes in lightly salted water; drain and set aside.
2. Heat the olive oil in a frying pan on medium heat.
3. Add the carrots, harrisa, garlic, salt, and caraway; cook about 3 minutes.
4. Mix in parsley and remove from heat.
5. Transfer to serving bowl and toss with lemon juice and pepper.
6. Top with olives, sliced eggs, and tuna if using.