Tunisian Carrot Salad

Ingredients

• 1 1/2 lbs carrots, peeled and sliced into 1/4-inch round slices
• 3 tablespoons olive oil
• 3 tablespoons finely chopped red onions
• 4 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup water
• 3 tablespoons white wine vinegar
• salt and pepper, to taste
• 1/8-1/4 teaspoon sugar, to taste (optional)
• 1/3 cup chopped fresh cilantro

Directions

1. 1

   Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 6-8 minutes; drain well.

2. 2

   Stir oil, onions, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.

3. 3

   Add to skillet, the cooked, drained carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.

4. 4

   Season with salt and pepper (and sugar if using). Remove from heat and cool.

5. 5

   Mix in chopped cilantro.

6. 6

   Cover and chill. Bring to room temperature before serving.

7. 7

   Can be made up to 1 day ahead.