Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables.
Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 1/2 teaspoon salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with more salt, if needed.
In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes.
Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.
Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.
Adapted from http://www.finecooking.com/recipes/green-beans-carrots-charmoula-sauce.aspx, Sept. 2012.