Vegetable salads come in dozens of varieties across Morocco from sweet carrot salad to savory eggplant zaalouk. Today, we’re making a selection of salads seasoned with chermoula, a marinade that’s typically made with cumin, paprika, garlic, olive oil, cilantro and/or parsley and lemon juice. The chermoula spices below used for the fava beans, to make carrot salad, zucchini salad and more! Fava Beans Simmered in Chermoula 2.5lbs fresh, unshelled fava beans 5.5T Moroccan olive oil 1t ground cumin 1t ground paprika 3 cloves garlic, grated or minced 1T finely chopped cilantro 3/4t salt (or to taste) 1T freshly squeezed lemon juice 2c filtered water For Serving Preserved lemon Purple Moroccan olives Shell fava beans by removing them from their pod. Make a small incision halfway through the larger beans to ensure the chermoula is well absorbed during cooking. In a heavy bottomed sauce pan, heat olive oil along with remaining ingredients except the lemon juice and water. W...