Spiced Carrot Salad With Olives Recipe

• 2 cloves garlic, finely chopped
• 1 teaspoon coriander seeds
• 1/4 teaspoon crushed red pepper flakes
• 1 pound carrots peeled and cut into 1/4 inch pieces or 1 pound baby carrots, cut into thirds
• 1/4 cup water
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3/4 cup kalamata olives, pitted and cut in half
• 3/4 cup chopped red onion
• 1/3 cup cilantro, chopped

1. In a medium saucepan, combine garlic, coriander, red pepper, and carrots. Cover with water. Let come to a boil over high heat. Reduce heat to medium and cook until carrots are crisp but can be easily pierced with a fork, about 15 minutes.
2. Pour carrots into a large bowl. Add red onion, olives, and cilantro. Toss to blend.
3. In a small saucepan over medium heat, toast cumin until fragrant, 1 minute. Take off heat and add lemon juice and olive oil. Pour cumin mixture over carrots and olives. Toss to blend. Season with salt and pepper.

garlic, coriander seeds, red pepper, carrots, water, ground cumin, olive oil, lemon juice, kalamata olives, red onion, cilantro

Taken from www.seriouseats.com/recipes/2011/05/spiced-carrot-salad-with-olives-recipe.html (may not work)