Chermoula marinade
Traditionally used as a marinade for fish and seafood, chermoula is equally good with chicken, meat, vegetables or tofu – it’s vegan, too. Just add your chosen main ingredient to the marinade, cover and leave in the fridge until you’re ready to cook.
Each serving provides 132 kcal, 0.5g protein, 1g carbohydrates (of which 0.5g sugars), 14g fat (of which 2g saturates), 0.5g fibre and 1.2g salt.
Ingredients
- 5 tbsp olive oil
- 25g/1oz fresh coriander
- 25g/1oz fresh flatleaf parsley
- 4 garlic cloves, peeled
- 2½ tbsp lemon juice
- 2½ tsp paprika
- 1½ tsp ground cumin
- 1 tsp salt
- pinch cayenne pepper
Method
Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley and garlic, then mix with the remaining ingredients.
Recipe Tips
Store any leftover chermoula in an airtight container in the fridge for up to 5 days.
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