Tunisian Carrot Salad

• 1-1/2 lbs (.7 kg). carrots, peeled and cut into 1/4" rounds
• 5 tbsp (70 ml) olive oil
• 2-1/4 tsp (10 ml) ground cumin
• 1/4 tsp (1 ml) cayenne pepper
• 1/2 cup (125 ml) water
• 3 tbsp (45 ml) white wine vinegar
• 1/3 cup (80 ml) chopped fresh cilantro

1. Steam or cook carrots in salted boiling water until crisp tender, about eight minutes; drain well.
2. In large heavy skillet, stir oil and seasonings until warm and aromatic, about a minute.
3. Add carrots and then the water and vinegar.
4. Simmer over medium heat until liquid is absorbed, about five minutes, stirring often.
5. Remove from heat and season with salt and pepper.
6. Cool and mix in cilantro.
7. Serve at room temperature.

carrots, olive oil, ground cumin, cayenne pepper, water, white wine vinegar, fresh cilantro

Taken from online-cookbook.com/goto/cook/rpage/000A01 (may not work)