Alkaline Recipe #67: Courgettes with Moroccan Spices

This is another one of my favourite and quick dishes from North Africa using courgettes and a variety of Moroccan spices.

The combination of garlic and onion with chilli, paprika and cumin gives the courgettes a deliciously spicy flavour.

Courgettes, the main stars of this dish, do not only taste good but are also extremely healthy as they are packed with folate, potassium, vitamin A and manganese.

Courgettes with Moroccan Spices

Serves 4

Ingredients

500g courgettes
freshly squeezed lemon juice from 1 lemon
Chopped fresh coriander and parsley, to serve

For The Spicy Charmoula

1 onion
1-2 garlic cloves, crushed
1/4 green or red chilli, seeded and finely sliced
1/2 tsp paprika
1/2 tsp ground cumin
3 tbsp olive oil
Himalayan crystal salt or celtic sea salt
Ground black pepper

Instructions

Preheat the oven to 180C/Gas 4. Cut all the courgettes into quarters lengthways, and place in a shallow dish.

Finely chop the onion and blend with the other charmoula ingredients and 60ml/4 tbsp water. Pour over the courgettes. Cover and bake for 15 minutes.

Baste the courgettes with the charmoula, and return to the oven, uncovered, for 5-10 minutes until they are tender. Sprinkle with lemon juice and chopped herbs, and serve.

My Cook’s Tip

Use young courgettes with tender skin – older courgettes may need to be peeled.

Enjoy!