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