Prep: 20 minutes Cook: 5 minutes Stand: 30 minutes Makes: 4 servings Nutrition Facts per serving: 136 cal., 8 g total fat (2 g sat. fat), 8 mg cholesterol, 340 mg sodium, 18 g carbo., 6 g fiber, 3 g pro.more
pound carrots, sliced ¼ to ½ inch thick
cup Harissa Sauce (see recipe, page 142)
clove garlic, minced (½ teaspoon minced)
cup pitted kalamata olives, coarsely chopped
cup crumbled feta cheese (1 ounce)
In a covered large saucepan cook carrots in a small amount of boiling water for 5 minutes. Drain; rinse with cold water to cool quickly. Drain well. Place carrots in a medium bowl. Add Harissa Sauce and garlic; toss to combine. Cover and let stand at room temperature for 30 minutes to develop flavors; stir occasionally. Sprinkle servings with olives and feta. Serve with lemon wedges.