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Bring 4 cups of water to a boil on medium-high heat. Add your carrots and cook for 7-8 minutes. The carrots should still have a little bite to them, but they need to be completely cooked through. Drain and let them completely cool down.
Zest & juice your lemon and add to a large bol. Add the rest of the marinade ingredients and mix using a fork until well combined. Add your cooked carrots to the marinade and taste. Add salt if you need to.
Serve cold, with a little bread to scoop up the remaining Chermoula.