Moroccan cuisine has a rich history that blends elements of African, Mediterranean and Arabic cuisine to create a bold, warm flavor with amazing depth. Common ingredients like lemons, olives, cumin, turmeric, and garlic provide an explosion of tastes AND are packed with vitamins and nutrients. Cumin alone packs a mighty antioxidant punch as well as aiding in digestion but it gets even better! For people having problems with iron-deficiency anemia, cumin is an excellent source of iron. According to nutritiondata.self.com, ounce for ounce cumin packs significantly more iron than raw beef liver or a ribeye steak. Unless there is a typo, their data states that one ounce of cumin has 103% of daily iron intake. The liver has 8%, steak 3%. That is incredible!!
I ran across this recipe on finecooking.com while looking for something to go with another Moroccan influenced dish I make, aptly named Moroccan Chicken. This dish is colorful, flavorful and simple; all you need is a food processor and a pot to steam vegetables in and you’re good to go!
- 3-4 large cloves of garlic put through a garlic press (or very, very finely minced)
- 1.5 cup fresh cilantro, ends trimmed
- 1 cup fresh Italian parsley, ends trimmed
- 6 TBS good olive oil
- 3 TBS fresh lemon juice
- 1/4 tsp paprika
- 1/4 tsp smoked paprika
- 3/4 tsp ground cumin
- 1/2 tsp sea salt (or to taste)
- fresh ground pepper to taste
- 2 lb French green beans, ends trimmed
- 1 lb carrots, peeled, halved, and cut into strips
Pulse the first 10 ingredients together to make a loose paste and set aside. This part can be made in advance, just make sure it is room temp before serving or the oil will be lumpy and it won’t toss well. Place the beans and carrots in a steamer basket in a large pot, cover, and steam until tender, approx. 20 – 30 minutes. When the vegetables are nice and soft, place them in a large bowl and toss with the herb-paste until everything is well covered. Taste for seasoning, adjust if needed and serve!
How easy is that?!