Coriander and Lemon Chermoula
Inspired by techniques from America's Test Kitchen and Serious Eats.
Coriander and parsley chopped with garlic, paprika, cumin and a touch of cayenne, sharpened with lemon and whisked with olive oil.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Chop the herbs and spices. Put the coriander, parsley, garlic, paprika, cumin, cayenne and salt in the food processor. Pulse in short bursts, scraping down the bowl, until everything is finely and evenly chopped.
- 2
Add the lemon. Pour in the lemon juice and pulse a few more times, just to bring it together.
- 3
Whisk in the oil. Scrape the mixture into the mixing bowl and whisk in the olive oil by hand. Running olive oil through a fast blade can make it taste bitter, so a whisk keeps the flavour clean.
- 4
Let it settle. Leave the chermoula to stand for 15 min so the dried spices hydrate and the garlic mellows. Taste and add a little more salt if needed.
- 5
Spoon it over. Serve it over grilled or pan-fried fish, roast chicken or charred vegetables, or rub some onto fish before cooking as a quick marinade.
Storage
Keep covered in the fridge for up to 2 days; the herbs darken after that. Let it sit at room temperature for 10 min and stir before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- food processor
- flexible spatula
- mixing bowl
- whisk
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 130 kcal |
| Protein | 0.4 g |
| Carbohydrate | 1.8 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.2 g |
| Fat | 14 g |
| of which saturates | 1.9 g |
| Fibre | 0.5 g |
| Salt | 0.38 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
