Khoudra Mchermla (خضرة مشرملة) — Moroccan Mixed Vegetables in Lemony Chermoula

• 250 gCarrot, peeled and cut into 1 cm rounds
• 300 gPotato, peeled and cut into 2 cm cubes
• 250 gZucchini, cut into 2 cm half-moons
• 250 gCauliflower florets
• 200 gGreen beans, trimmed and halved
• 150 gRed bell pepper, cut into 2 cm squares
• 6 gFine sea salt (For salting the cooking water)
• 12 gGarlic, finely grated (About 4 cloves)
• 20 gFresh cilantro, finely chopped
• 15 gFresh parsley, finely chopped
• 2 tspGround cumin
• 2 tspSweet paprika
• 1 tspGround coriander
• 0.5 tspTurmeric
• 0.25 tspCayenne pepper (Optional but traditional for gentle heat)
• 60 mlFresh lemon juice (About 2 lemons)
• 45 mlExtra-virgin olive oil
• 30 mlWater (To loosen the sauce so it coats evenly)
• 10 gPreserved lemon peel, finely chopped (Rinse first to reduce saltiness)
• 60 gGreen olives, pitted and halved (Optional, common in Moroccan salads)

Instructions

1. 1

   Prepare all vegetables so they are similar in thickness; this helps them cook evenly and stay intact. Bring a large pot of water to a steady boil and dissolve 6 g salt in the water.

2. 2

   Cook the vegetables in stages so each one becomes tender but not mushy. Add carrots and potatoes first and boil for 8 minutes, then add cauliflower and green beans and boil 6 minutes more.

3. 3

   Add zucchini and red bell pepper last so they keep their shape and color. Boil for 3–4 minutes, then immediately drain everything well in a colander.

4. 4

   Spread the drained vegetables on a tray for 5 minutes to let steam escape; this prevents a watery salad. While they cool slightly, make the chermoula so it is ready to coat while the vegetables are still warm.

5. 5

   In a bowl, combine grated garlic, cilantro, parsley, cumin, paprika, ground coriander, turmeric, cayenne, and 4 g salt. Whisk in lemon juice, olive oil, and 30 ml water until the mixture looks glossy and spoonable.

6. 6

   Transfer the warm vegetables to a wide mixing bowl and pour the chermoula over them. Toss gently for 30–45 seconds until every piece is evenly coated, then fold in preserved lemon and olives if using.

7. 7

   Let the salad rest for 20 minutes at room temperature so the vegetables absorb the lemony, garlicky marinade. Serve slightly warm or at cool room temperature, spooning any extra chermoula from the bottom over the top.