Chermoula

Name: Chermoula
Prep time: 15 min
Cuisine: Moroccan
Ingredients: Fresh coriander — 40 g (1.5 packed cups); Fresh parsley — 30 g (1 packed cup); Garlic cloves — 4; Ground cumin — 5 g (1.5 tsp); Sweet paprika — 5 g (1.5 tsp); Cayenne pepper — 1 g (1/4 tsp); Fresh lemon juice — 45 ml (3 tbsp); Extra-virgin olive oil — 80 ml (1/3 cup); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Fresh coriander — 40 g (1.5 packed cups)
Fresh parsley — 30 g (1 packed cup)
Garlic cloves — 4
Ground cumin — 5 g (1.5 tsp)
Sweet paprika — 5 g (1.5 tsp)
Cayenne pepper — 1 g (1/4 tsp)
Fresh lemon juice — 45 ml (3 tbsp)
Extra-virgin olive oil — 80 ml (1/3 cup)
Salt — 5 g (1 tsp)

Method

Combine coriander, parsley and garlic in a food processor; pulse to a coarse paste.
Add cumin, paprika, cayenne and salt; pulse again to combine.
With the processor running, drizzle in lemon juice, then olive oil, until a thick, spoonable sauce forms.
Adjust seasoning to taste.
Use immediately as a marinade, or reserve some to serve as a sauce alongside the finished dish.

Cultural Background: A vibrant herb-and-spice marinade sauce of coriander, parsley, garlic and warm spices, chermoula is a Moroccan classic used to marinate fish before grilling or baking, its bright, tangy character reflecting Morocco's rich blend of Berber, Arab and Mediterranean culinary influences.

Tips: • Reserve a portion of the chermoula before marinating raw fish, to use as a fresh, uncontaminated sauce for serving. • Let fish marinate at least 30 minutes, or up to a few hours, for the best flavour penetration.

Variations: • Add preserved lemon for a deeper, more complex tang. • Use as a marinade for chicken or vegetables, not just fish.

Storage: Refrigerate in an airtight container up to 4 days.

Reheating: Not applicable; used cold as a marinade or sauce. Nutrition (per serving) Approx. 90 kcal, 0.5 g protein, 9.5 g fat, 1.5 g carbohydrate per 15 ml serving.

FAQs: What is chermoula traditionally used for? Marinating fish before grilling or baking, and also chicken and vegetables in Moroccan cuisine. Can I use it as a finishing sauce, not just a marinade? Yes, reserve a clean portion (unused for marinating raw fish) to drizzle over the finished dish.