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4.9 from 150 votes

Chermoula

This chermoula recipe is well suited for seafood, BBQ,. fish or poultry. The use of fresh and dried coriander gives it such a great fragrant “kick”.

Prep Time
8 mins
Cook Time
8 mins
Total Time
10 mins
Cuisine: African

Ingredients

  • 30 grams Coriander leaves
  • 20 grams Italian parsley leaves only
  • 1 tablespoon cumin seeds lightly toasted and ground
  • 6 grams red and green chili
  • 10 grams garlic clove
  • 1 lemon
  • 40 milliliters olive oil virgin
  • sea salt
  • pepper from the mill
  • 3 grams coriander seeds

Instructions

    Cup of Yum
  1. In a heavy skillet, lightly toast the cumin, black pepper and coriander seeds either in the oven or over a low flame.
  2. Combine with all other ingredients in a blender and mix to a smooth paste adding the olive oil gradually at the end of the process.