Tunisian Carrot Salad

Come explore the tastes of the sunny Mediterranean! This doubles easily and can be made ahead- goes well with Turkish Zucchini Pancakes. Explore the world from your kitchen!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs carrots, peeled, cut into 1/4 in. rounds
• 3  tablespoons olive oil
• 2 1⁄4 teaspoons ground cumin
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup water
• 3  tablespoons white vinegar
• 1⁄3 cup  chopped fresh cilantro

Directions

1. Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
2. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
3. Add carrots, then 1/2 cup water and vinegar.
4. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
5. Season with salt and pepper.
6. Remove from heat; cool.
7. Mix in cilantro.
8. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).