Green Beans with Carrots and Chermula

Description

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.

Cooking

Step 1

Trim the ends off the green beans. Peel the carrots and cut into strips about the same size as the beans.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve the vegetables hot or warm, as an independent dish or as a side dish for fish or meat.