Chermula is a marinade sauce used in Tunisia, Morocco and Algeria. More often, meat and fish are marinated in it for grilling or seasoned with hot vegetables, as in our recipe.
Trim the ends off the green beans. Peel the carrots and cut into strips about the same size as the beans.
Prepare a steamer or set a colander over a pot of boiling water. Place the carrots in the steamer and cook for 5 minutes. Then add the beans and cook for another 5 minutes. Vegetables should be soft but still crispy.
While the vegetables are cooking, chop the garlic, coarsely chop the cilantro and parsley. Put the garlic and herbs in a blender bowl and chop in the "pulse" mode. Then add olive oil, lemon juice, paprika and cumin and mix quickly. Season the sauce with salt and pepper.
When the vegetables are ready, let them drain for a few minutes, then transfer to a bowl and stir in half of the sauce. Arrange the vegetables on a serving platter and drizzle with the remaining sauce.
Serve the vegetables hot or warm, as an independent dish or as a side dish for fish or meat.