Chermoula

Chermoula

This North African dressing is punchy with coriander and smoked paprika.

By , 19 May 2020

Be the first to rate this recipe

Chermoula

  • 15 Mins

  • Serves: 4-6

Nutritional Info
Each 35g serving contains

  • Energy

    376KJ

    90KCAL

    5%

  • Fat

    9.0g

    high

    13%

  • Saturates

    1.2g

    med

    6%

  • Sugars

    0.5g

    low

    1%

  • Salt

    0.02g

    low

    0%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1075kJ/257kcal.
Ingredients
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp crushed chilli flakes (optional)
  • 1 clove garlic, roughly chopped
  • 1 tsp smoked paprika
  • Juice and zest ½ lemon
  • 25g coriander, torn
  • 25g parsley, torn
  • 3 tbsp olive oil
Method

  • Toast the coriander seeds, cumin seeds and crushed chilli flakes in a dry frying pan over medium heat for 1-2mins until fragrant. Tip into a small blender or food processor.

  • Add the garlic, smoked paprika, and lemon zest and juice. Pulse until combined then blend for 30secs until finely chopped.

  • Add half of the coriander and the parsley, along with the oil. Blend to a paste. Add the rest of the coriander and parsley, blending until fairly smooth. Add up to 1 tbsp cold water if needed.

  • Keep in an airtight container in the fridge for up to 3 days.