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Moroccan Chermoula Recipe

Chermoula is a really delicious Moroccan sauce that is tangy and a little bit spicy (or very spicy if that floats your boat).  It is traditionally used as seasoning on fish but tastes amazing on almost any savoury ingredient that you can think of, particularly grilled or roasted vegetables.  I had never come across it until I found a copy of Nadine Abensur’s book Enjoy – New Veg With Dash and then adapted it a little from there.

If you have never tried it, now is the time!  As you’ll see below, it is so easy to make that there is little excuse not to.  I can also highly recommend Nadine’s book as it has loads of really original and exciting recipes.

The ingredients are all widely available in supermarkets and it is super easy to make.


  • 1 handful fresh coriander (finely chopped)
  • 1 handful fresh parsley (finely chopped)
  • 6 garlic cloves (finely chopped)
  • 1 tbsp ground cumin
  • 1 tbsp ground paprika
  • 1/2 tsp harissa paste (or more if you like it spicy)
  • Juice of 1 lemon
  • 100ml olive oil
  • A pinch of unrefined salt

Put all of the above ingredients in a bowl and mix them up.  Done!

How easy was that?

All you need to do now is either marinade ingredients in the Chermoula or baste it on to your ingredients of choice before popping them in the oven or on the grill.

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