Cooked Carrot Salad with Toasted Cumin Dressing

• 1 pound carrots, peeled, halved lengthwise, then cut crosswise into 1/3-inch-wide pieces
• 1/2 cup water
• 2 large garlic cloves, chopped
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon dried crushed red pepper
• 1 1/2 teaspoons ground cumin
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil (preferably extra-virgin)
• 1/3 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 4 Kalamata olives or other brine-cured black olives, pitted, chopped

1. Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan.
2. Bring to boil.
3. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes.
4. Uncover; cook until water evaporates, about 1 minute.
5. Transfer carrot mixture to medium bowl; cool slightly.
6. Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute.
7. Remove from heat.
8. Stir in lemon juice and oil.
9. Pour over carrot mixture; toss to blend.
10. Cool completely.
11. Mix onion and cilantro into carrot mixture.
12. Season to taste with salt and pepper.
13. Sprinkle olives over salad and serve.
14. (Can be made 2 hours ahead.
15. Let stand at room temperature.)

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

Taken from www.epicurious.com/recipes/food/views/cooked-carrot-salad-with-toasted-cumin-dressing-5416 (may not work)