Moroccan Carrot Salad

What's missing from this photo?

The cilantro of course. That's why it looks sad and lonely and so very, very orange. I don't know why, but I have unintentionally omitted the cilantro from a couple salads recently.

But with or without cilantro, the taste is awesome. It's easy to make and can be made in advance. It's great for a Middle Eastern meal, but adds a nice zing to other meals, too. We had it next to a rice-zucchini-egg dish and it was a perfect complement.

Without further ado...

Moroccan Carrot Salad

1 lb. carrots, peeled, halved lengthwise, then cut crosswise into 1/3”-wide pieces

     (I sliced them into coins using the food processor)

1/2 cup water

2 large cloves garlic, chopped

1/4 tsp. coriander seeds

1/4 tsp. dried crushed red pepper

1-1/2 tsp. ground cumin (I prefer 3/4 to 1 tsp. only)

2 Tbs. fresh lemon juice

1 Tbs. extra virgin olive oil

1/3 cup very finely chopped red onion

1/3 cup chopped fresh cilantro

4 Kalamata olives, pitted, chopped (I omit because B doesn't like them)

1. Combine carrots, water, garlic, coriander seeds, and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.

            2. Meanwhile, heat cumin in small bowl in microwave until fragrant, about 1 minute. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Stir in red onions and mix again. Cool completely.

            3. Before serving, mix cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. If chilled, bring to room temperature before serving.

(Bon Appetit, June 1998 -- slightly adapted)