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Green Beans with Carrots and Chermula

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Cookinero 30 Oct 2022
22300
Green Beans with Carrots and Chermula

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.

How to cook Green Beans with Carrots and Chermula

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

Green Beans with Carrots and Chermula

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

Green Beans with Carrots and Chermula

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

Green Beans with Carrots and Chermula

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.

Green Beans with Carrots and Chermula - FAQ About Ingredients, Baking Time and Storage

Yes, feel free to adjust the herbs to your taste. Mint or dill can be interesting additions or substitutions for the cilantro or parsley. Just be mindful of the overall flavor balance.
Cooked green beans and carrots will last for up to 3-4 days in an airtight container in the refrigerator. The chermoula sauce is best used fresh, but will also last a few days refrigerated.
Simply adjust the quantity of green beans, carrots, and chermoula ingredients proportionally. For example, halving the ingredients will create about half the portion size. Adjust the cooking time slightly as needed.
Freezing is not recommended as the texture of the green beans and carrots may become mushy upon thawing. The fresh herbs in the chermoula also don't freeze well. It's best to enjoy this dish fresh.
Yes, this recipe is naturally vegetarian and vegan as it contains no animal products.
Broccoli florets, asparagus spears, or even sliced bell peppers would be great additions to this steamed vegetable dish. Consider adding them at the same time as the green beans to ensure they cook evenly.
Yes, you can prepare the chermoula sauce a day or two in advance and store it in an airtight container in the refrigerator. This will allow the flavors to meld together even more. Give it a good stir before using.

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