Tunisian Carrot Salad

I modified this from a recipe I found on Epicurious.com that appeared in Bon Appétit magazine in January 1996.  It's an easy make-ahead recipe that is served at room temperature.

Ingredients:

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds

3 tablespoons olive oil

2 1/4 teaspoons ground cumin

1/4 teaspoon cayenne pepper

2 cloves garlic, crushed

1/2 cup water

3 tablespoons white wine vinegar

1/3 cup chopped fresh cilantro

 

Preparation:

Microwave or cook carrots in salted water until crisp-tender, about 8 minutes. Drain well.
Stir oil, cumin and cayenne and garlic 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 before serving. (Can be made 1 day ahead and refrigerated. Bring to room temperature before serving.)