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.

Moroccan Tomato Salad with Preserved Lemon, Olives & Capers

Bright, tangy, and deeply flavorful — this salad brings together the best of Morocco’s pantry staples with the freshness of ripe summer tomatoes. Perfect as a starter, side, or light main with crusty bread.

Serves 4–6

Ingredients

• 4–5 ripe tomatoes, cut into wedges or half-moons

• ½ small red onion, thinly sliced

• ¼ cup dry-cured Beldi olives

• ¼ cup Moroccan Picholine olives

• 2 tbsp Moroccan Non-Pareil capers

• ½ preserved lemon, rind only, finely sliced

• 2 tbsp fresh parsley leaves

• 2 tbsp fresh cilantro leaves

• ½ tsp ground cumin

• 3 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice (or red wine vinegar)

• Sea salt & freshly ground black pepper, to taste

Directions

1. In a large bowl, combine the tomatoes, red onion, olives, capers, and preserved lemon.

2. Add parsley and cilantro leaves.

3. Sprinkle with cumin, then drizzle with olive oil and lemon juice (or vinegar).

4. Toss gently to combine, season to taste with salt and pepper.

5. Serve immediately, or let it sit for 10–15 minutes to allow the flavors to meld.

Tip: This salad pairs beautifully with grilled fish, roasted chicken, or simply on its own with good bread to soak up the juices.