Spicy Carrot Salad

From Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.
6 large carrots, peeled (about 1.5 lbs)
3 Tbsp olive oil
1 large onion, finely chopped
2 Tbsp harissa
1/2 tsp ground cumin
1/2 tsp caraway seeds, freshly ground
1/2 tsp sugar
3 Tbsp cider vinegar
1 1/2 cups arugula

Place carrots in a large saucepan, cover with water, and bring to a boil. Decrease the heat, cover, and cook for about 20 mins until the carrots are just tender. Drain and cool. Once cooled cut into 1/4" slices.
While the carrots are cooking, heat half the oil in a large frying pan. Add the onion and cook until browned.
Put all of the ingredients (except arugula) into a bowl and toss. Set aside at room temp for 30 minutes for the flavors to meld. Serve over arugula.
Yield: 4 servings