Moroccan recipes: Green Beans with Chermoula

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This sauce is one of those sauces that taste good on anything. A spiced-up cousin to pesto, it makes a statement with whatever you pair it with. Goes great on fish or cauliflower.

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Prep time: 20 minutes Cook time: 10 minutes

Ingredients (Serves 4):

1 lb. green beans
2 Tablespoons almonds, toasted for garnish

Chermoula sauce:

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1 clove garlic, peeled
2 cups fresh cilantro, roughly chopped
1 cup fresh parsley, roughly chopped
6 Tablespoons olive oil
3 Tablespoons lemon juice (about ½ lemon)
½ teaspoon paprika
½ teaspoon cumin
¾ teaspoon salt

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Make chermoula sauce by combining all sauce ingredients into a food processor or blender. Set aside.

Steam beans: Fill a medium pot with 1” of water and bring to boil with a strainer in it. When boiling, add green beans and cover with lid. Cook for 7-10 minutes or until tender. Run green beans under cold water to stop cooking.

Toss ½ sauce with warm green beans. Serve warm and top with toasted almonds and lemon. Reserve remaining sauce in fridge.