TUNISIAN CARROT SALAD

1 1/2 pounds carrots, peeled and cut into 1/4-inch thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup fresh cilantro, chopped

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

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

Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat.

Cool. Mix in cilantro.

Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Servings: 4
Source: Bon Appetit Magazine, 1/96