Serves 4
15 min
Chermoula
Recipe GLPR14cd1af02b2f4e
A vibrant North African herb and spice paste made with toasted cumin and coriander seeds, fresh jalapeños, cilantro, and parsley blended with garlic, lemon juice, and olive oil. This aromatic condiment serves as a perfect accompaniment to grilled fish, roasted vegetables, or couscous, bringing bright, zesty flavors to any dish.
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Ingredients
2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 jalapeños, seeded and sliced
2 small scallions, sliced
1 small garlic clove, smashed
1/2 cup extra-virgin olive oil
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves with tender stems
1/4 cup fresh lemon juice
1 teaspoon fine sea salt
Directions
Heat a small skillet over medium heat. Add cumin seeds and coriander seeds, stirring frequently until they become fragrant and lightly toasted, about 2 to 3 minutes. Transfer to a plate and allow to cool completely.
Once the seeds have cooled, add them to a blender or food processor along with the sliced jalapeños, sliced scallions, smashed garlic clove, extra-virgin olive oil, flat-leaf parsley leaves, cilantro leaves with tender stems, fresh lemon juice, and fine sea salt.
Blend or process the mixture until it reaches a smooth, uniform paste consistency, scraping down the sides as needed.
Transfer the chermoula to a serving bowl or storage container. For longer storage, press plastic wrap directly onto the surface, cover, and refrigerate for up to 5 days.
