Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
- 3 Tbs olive oil
- 2 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 cup water
- 3 Tbs white wine vinegar
- 1/3 cup chopped fresh cilantro
Directions
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.)
Category:Tunisian Recipes
Category:Tunisian Salads