Chermoula Recipe – Eats Now

Name: Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups cilantro leaves (2 large bunches); 1 1/2 cups parsley leaves (1 large bunch); 3 to 4 garlic cloves (to taste), halved, green shoots removed; 1/2 to 3/4 teaspoon salt (to taste); 2 teaspoons cumin seeds, lightly toasted and ground; 1 teaspoon sweet paprika; 1/2 teaspoon coriander seeds, lightly toasted and ground; 1/8 teaspoon cayenne (more to taste); 1/3 to 1/2 cup extra virgin olive oil, to taste; 1/4 cup freshly squeezed lemon juice

Servings: persons

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

1
1. Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
2
2. Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
3
Advance preparation: This is best when fresh, but you can pour a film of olive oil over the top and keep it for a few days in a jar in the refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cilantro leaves (2 large bunches), 1 1/2 cups parsley leaves (1 large bunch), 3 to 4 garlic cloves (to taste), halved, green shoots removed, 1/2 to 3/4 teaspoon salt (to taste), and more.

Yes, Chermoula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chermoula

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