Fresh herb chermoula
Create a vibrant and flavorful Fresh Herb Chermoula with ground cumin, dried coriander, paprika, fresh parsley, coriander leaves, red hot chili peppers, garlic, olive oil, and lemon juice. Perfect for marinating, dipping, or dressing your favorite dishes!
- 27 Mar 2025
- Cook time 5 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Chermoula is a versatile North African marinade traditionally used with fish, but it can add a burst of savory flavor to a variety of dishes. This recipe features fresh herbs, aromatic spices, and a touch of heat from red hot chili peppers, making it a perfect accompaniment or marinade that packs a punch.
Ingredients:
Instructions:
- Parsley and Coriander: Roughly chop the fresh parsley and coriander leaves.
- Chili Peppers: Remove the seeds from the chili peppers for a milder flavor, and roughly chop them.
- Garlic: Mince the garlic cloves.
- For enhanced flavor, you can lightly toast the ground cumin, dried coriander, and paprika in a dry pan over medium heat for 2-3 minutes, stirring frequently. This step is optional but recommended.
- Add the chopped parsley, coriander leaves, chili peppers, and minced garlic to a food processor or blender.
- Add the ground cumin, dried coriander, and paprika to the food processor.
- Pour in the olive oil and lemon juice.
- Blend all the ingredients until you achieve a smooth, well-combined mixture.
- You may need to stop and scrape down the sides of the bowl a few times to ensure everything is evenly processed.
- Taste the chermoula and adjust the seasoning if necessary, adding more salt, lemon juice, or spices according to your preference.
- Transfer the chermoula to a serving bowl or jar.
- It can be used immediately or stored in the refrigerator for up to a week.
Tips:
- Use fresh herbs: For the best flavor, ensure you use fresh parsley and coriander leaves. The fresh herbs provide a distinct, vibrant taste that dried herbs cannot match.
- Adjust spiciness: If you prefer a milder chermoula, you can reduce the number of red hot chili peppers or remove their seeds.
- Consistency: If you find the chermoula too thick, you can add a bit more olive oil or lemon juice to reach your desired consistency.
- Storage: Chermoula can be stored in an airtight container in the refrigerator for up to one week. The flavors will continue to develop, making it even more delicious over time.
- Blending: For a smoother consistency, use a food processor or blender to combine all the ingredients until you achieve a fine paste.
With your fresh herb chermoula ready, you can now marinate your favorite proteins, drizzle it over roasted vegetables, or even use it as a zesty dip. This vibrant and flavorful sauce will elevate any dish, giving it a delightful North African twist.
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 24kcal | 1% |
| Protein | |
| Protein 1.33g | 1% |
| Carbohydrates | |
| Carbohydrates 4.56g | 1% |
| Fiber 1.29g | 3% |
| Sugar 1.46g | 1% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.01g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 6mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.67mg | 4% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 53% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 150ug | 125% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 2.02mg | 18% |
| Magnesium, Mg 24mg | 5% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 220mg | 7% |
| Selenium, Se 0.76ug | 1% |
| Sodium, Na 12mg | 1% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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