Chermoula – A Fresh and Zingy North African Herb Marinade

Hi, it’s Scott here with this week’s recipe! Today we’re making Chermoula, a vibrant North African coriander-based marinade that’s as versatile as it is flavourful. It’s brilliant not just as a marinade, but also as a dip or even a salad dressing.

One of the joys of growing your own herbs is being able to use them generously – something that would be far more expensive with shop-bought packs. With fresh coriander and parsley from the garden, this chermoula recipe is a fantastic way to make the most of your herb harvest.

I recently used it to marinate a side of salmon for the BBQ – absolutely delicious! But it’s just as good with meat, grilled veg, or tossed through couscous.

As always, you can find this recipe and many others at theveggrowerpodcast.co.uk and on my Instagram page Seed to Table Plot 13.

Chermoula (Makes approx. 250ml)

Ingredients:

  • 100g fresh coriander
  • 40g fresh parsley
  • 60g preserved lemon
  • 160ml extra virgin olive oil
  • 4 garlic cloves
  • 1 tsp ground cumin
  • ½ tsp paprika
  • Salt to taste

Method:

  1. Add all the ingredients to a food processor or use a stick blender.
  2. Blend until you get a pesto-like consistency – not too smooth, but well combined.

That’s it – simple, fresh, and packed with flavour!

Whether you use it as a marinade, dip, or drizzle, chermoula is sure to add a punch of sunshine to your meals.

That’s all from me this week – give it a try and let me know how you use yours!

The post Chermoula – A Fresh and Zingy North African Herb Marinade appeared first on The Veg Grower Podcast.



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