Algerian Chermoula with Herbs and Lemon (Marinade for Fish and Vegetables)
Chermoula is much more than a simple marinade: it's the soul of Algerian cuisine, a concentrate of flavors that evokes the sun, the sea, and spices. Are you wondering which spices are typical in Algerian cooking? Cumin, paprika, and cilantro are its pillars, and you'll find them here in this fragrant chermoula. Originally from North Africa, this green sauce pairs wonderfully with grilled fish, skewers, or even roasted vegetables. Easy to prepare, it brings a tangy freshness and aromatic depth to your dishes. Let yourself be carried away by this explosion of Mediterranean flavors!
Ingredients
- Fresh cilantro1 bunch
- Flat-leaf parsley1 bunch
- Garlic4 cloves
- Lemon1 (juice and zest)
- Olive oil6 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Harissa (optional)1 tsp
Instructions
- 1
Wash and finely chop the cilantro and parsley.
- 2
Peel and chop the garlic. In a bowl, mix the garlic, herbs, lemon juice and zest.
- 3
Add the olive oil, cumin, paprika, salt, pepper and harissa if desired.
- 4
Mix well until you get a smooth paste. Adjust seasoning to your taste.
- 5
Use immediately to marinate fish, chicken or vegetables, or store in the fridge in an airtight jar for up to 3 days.
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