Chermoula (Moroccan spice paste) recipe image

Print Chermoula (Moroccan spice paste)

Chermoula is traditionally used to marinade fish, but it's also good as a marinade for lamb or chicken before barbecuing; mixed with root veg before roasting; or stirred through a bowl of pasta for a quick, easy dinner.

Ingredients

  • 2 red chillies, deseeded & finely chopped
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • ½ tbsp cumin seeds, roasted & ground
  • 1 tsp coriander seeds, roasted & ground
  • ½ tbsp paprika
  • Pinch saffron,
  • 50ml olive oil,
  • 1 tbsp fresh coriander
  • Salt & pepper

Method

  1. Whiz all the ingredients together in a food processor.
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