Fresh Carrot Salad from Maghreb

1 lb carrots, peeled, cut into 1/4-inch-thick rounds, or sticks
3 tbsp olive oil
2 tsp ground cumin
2 garlic cloves, minced
1 tsp ground coriander
1/4 tsp red pepper flakes
1/3 cup water (I use the water from the boiled carrots)
3 tbsp white wine vinegar
Salt and pepper to taste
1/3 cup chopped cilantro leaves


Directions:
1. Cook the carrots in salted boiling water until they are crisp tender, about 6-8 minutes. Drain well.

2. Add the olive oil to a large skillet over medium heat. Add the garlic, cumin, coriander and red pepper flakes and heat until aromatic, about 1 minute.

3. Add the warm carrots, 1/3 cup water and vinegar. Simmer over medium heat until the liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat and add the fresh cilantro. Serve warm or at room temperature.

If you refrigerate it, be sure to bring it to room temperature before serving. A wonderful dish to serve with hummus and Pita bread.