Tunisian carrot salad

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add the sliced carrots to the hot oil and stir to coat evenly with oil.

Sprinkle 2 1/4 teaspoons of ground cumin and 1/4 teaspoon of cayenne pepper over the carrots, then stir to distribute the spices evenly.

Pour 1/2 cup of water into the skillet and bring to a simmer, stirring occasionally.

Continue cooking until the carrots are tender but still hold their shape, approximately 8-10 minutes.

Remove the skillet from heat and add 3 tablespoons of white wine vinegar, stirring well to combine.

Transfer the carrot mixture to a serving bowl and let cool to room temperature, stirring occasionally.

Fold in 1/3 cup of chopped fresh cilantro just before serving.