Houria

Directions

1. 1
   Put the carrots, garlic, sugar, salt, caraway, cumin, paprika, and oil in a wide skillet or saucepan; add just enough water to cover the carrots and turn the heat to medium-high.
2. 2
   Bring to a boil and turn the heat to medium.
3. 3
   Cook the carrots, stirring occasionally, until softened and most of the water has evaporated, about 15 minutes.
4. 4
   Drain and transfer to a large bowl.
5. 5
   Remove and mince the garlic cloves.
6. 6
   Return to the carrot mixture and toss with the harissa, along with more salt plus pepper to taste.
7. 7
   Mix with the optional olives, feta, and/or cilantro and serve warm or at room temperature.
8. 8
   (You can prepare the dish in advance and let sit for a few hours at room temperature or cover and refrigerate for up to a day; bring back to room temperature before serving.)
9. 9
   Omit the garlic, sugar, and caraway seeds.
10. 10
    Squeeze the juice of 1 lemon over the raw carrots and then toss with the cumin, paprika, oil, harissa, and salt to taste.
11. 11
    Garnish with olives, feta, orange slices, or cilantro leavesor not at alland serve.