The Guide to Never Feeling Low Energy on Your Plant-Based Diet

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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.

 For more recipes and stories, check out my new cookbook "Stories from Morocco: a food and travel memoir" now available through Kindle. 



Prep time: 20 minutes  Cook time: 10 minutes
Ingredients (Serves 4):
  • 1 lb. green beans
  • 2 Tablespoons almonds, toasted for garnish
Chermoula sauce: 
  • 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


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. 




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