I learnt this chermoula sauce from a Moroccan cookbook. What I love this recipe is that I have every ingredient on hand and it doesn’t require cooking. It goes very well with grilled seafood!
Chermoula is a condiment/relish originally from North Africa, mainly consisted of coriander, parsley, garlic, ground cumin and paprika, and lemon juice. The Moroccans like to use it to marinade fish and seafood.
Besides, chermoula is pretty similar to the Latin American condiment, chimichurri (the green version), which uses red wine vinegar instead of lemon juice.
Not like harissa, chermoula requires no cooking, just chopping and mixing. You can make it in 5 minutes!
Ingredients
Makes about 120 ml
- 4-5 tbsp olive oil
- 3 cloves garlic
- 20 g fresh coriander
- 20 g parsley
- 1 tsp salt
- 1 tsp cumin powder
- 2 tsp paprika powder
- 2 tbsp lemon juice
How to Make Chermoula
Basically, put everything in a bowl and that’s chermoula. But I like to have an order, so I can use the minimum utensils, meaning wash less!
- Handle those dry stuff first. Put salt, cumin and paprika powder in the bowl, then grate in garlic.
- Freshly squeeze in lemon juice. This can stop the garlic become too pungent.
- Meanwhile, finely chop the coriander and parsley and add to the bowl.
- First, pour in 4 tbsp of olive oil and stir. If it’s too thick, stir in a little bit more olive oil. Store it in airtight container and ready to marinate fish any time!
