Chermoula Carrots

A bright, savory side bursting with Moroccan flavor.

Ingredients

• 2–3 carrots, boiled until tender and sliced into rounds
• ½ Preserved Lemon, finely chopped (plus a few slices for garnish)
• 2 Tbsp Chermoula Paste
• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Capers

Method

1. In a skillet over medium heat, warm the olive oil and Chermoula paste until fragrant.
2. Add the boiled carrot rounds and toss to coat evenly.
3. Stir in the chopped preserved lemon and capers, cooking for another minute to blend the flavors.
4. Transfer to a serving dish and garnish with extra preserved lemon slices.
5. Serve warm or at room temperature—perfect alongside grilled fish, meats, or as part of a mezze spread.