Tunisian Carrot Salad

Adapted from Bon Appétit, January 1996
Makes 4 servings, 1 Weight Watcher POINT® each

1 pound carrots, peeled, cut into 1/4” thick rounds
1 tablespoon olive oil
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup water
2 tablespoons white wine vinegar
3 tablespoons fresh cilantro, chopped

Cook carrots in medium sauce pan of boiling salted water until crisp-tender, about 8 minutes.  Drain well.  Stir oil, cumin, and cayenne in large skillet over medium heat until aromatic, about 30 seconds.  Add carrots, then water and vinegar.  Simmer over medium heat until liquid is absorbed, stirring often.  Season with salt and pepper.  Remove from heat.  Cool.  Mix in cilantro.

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


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