Courgettes in Charmoulla

This is a really simple side dish I learned in Morocco at the L’Atelier Madada Cookery School in Essaouria.  It’s wonderful with some leftover plan rice or couscous or just some crusty bread.

You’ll need

• 2 medium courgettes
• 1 clove of garlic finely chopped
• 2 tbsp olive oil
• 1 tsp lemon juice.
• The skin of half a preserved lemon.
• 3 tbsp finely chopped parsely
• 3 tbsp finely chopped coriander
• ½ tea spoon of cumin powder
• 1 tsp sweet paprika
• A pinch of ginger powder
• A pinch of turmeric powder
• Salt to taste
• A pinch of hot chilli powder

To make it

1. Cut off the ends of each courgettes and then peel off the skin.
2. Slice each courgette into four lengthwise and take away the entire white seeded part.
3. Cut them into small 1cm chunks and put them in a frying pan.
4. Add the parsley, coriander, garlic and the chopped skin of half a preserved lemon.
5. Then sprinkle with the olive oil, sweet paprika, ginger, salt, pepper and hot chilli powder and then mix this all up.
6. If you have time you can let this charmoulla mixture marinate in the fridge for a couple of hours to get more flavour.
7. Cook on a low heat for about 30 minutes stirring gently from time to time so that it does not stick.
8. Once the courgettes are cooked (crunchy or soft according to your preference) turn off the heat then add the cumin and lemon juice.

This recipe also works well with carrots.