COOK carrots in boiling water 5 to 8 min. or until crisp-tender. Meanwhile, cook and stir nuts and cumin in large skillet on medium heat 5 min. or until nuts are toasted.
DRAIN carrots. Add to skillet with dressing; simmer on medium-low heat 2 min., stirring occasionally.
REMOVE skillet from heat. Stir in cilantro.
