These carrots can be eaten cold as a salad or hot as an accompaniment to your fish or meat dish. I served ours with fish tagine - Moroccan fish balls cooked in a tomato sauce - a recipe that I'll be sharing with you over the weekend.
Chermoula is a blend of spices that I received in my Moroccan-themed Kitchen Trotter box, but you could use a mixture of paprika, cumin and ginger, or whatever else you have on your spice rack.
Chermoula-spiced Carrots
ingredients :
5 large carrots
1tbsp cumin
1tbsp chermoula
the juice of 1/2 lemon
1tbsp olive oil
fresh coriander or parsley to serve
Peel and chop the carrots and cook for 20 minutes until tender. Drain and reserve. Heat the olive oil, lemon juice and spices in a saucepan. Stir to combine then add the carrots and toss them in the spicy oil until covered.
Cook for five minutes until they start to caramelise then sprinkle with chopped coriander or parsley. Serve hot or leave to go cold as a salad.
If you want some more Moroccan treats, how about trying Briouates stuffed with Spinach & Meat, Chakchouka, Chicken with Olives & Preserved Lemons or Kefta Meatball Tagine?
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