Chermoula
Chermoula is one of my favourite ways to add a burst of bold, herby flavour to simple meals. I blend fresh coriander and parsley with garlic, lemon juice, olive oil, and warm spices like cumin and paprika. It’s zesty, aromatic, and incredibly versatile – perfect spooned over grilled fish, roasted vegetables, or stirred through couscous. I keep a jar in the fridge for quick flavour boosts, and it never lasts long. Bright, earthy, and beautifully balanced.
Ingredients
- 100g coriander (cilantro)
- 50g flat leaf parsley
- 4 cloves garlic
- Juice of 2 lemons
- 1 large green chilli, seeds removed
- 1 large red chilli, seeds removed
- 1 tsp cumin seeds, toasted
- 1/2 tbsp paprkia
- 1/2 tsp sumac
- 100ml olive (or rapeseed) oil
- Maldon seal salt flakes
Instructions
- Add all ingredients to a food processor, and blitz for 1 minute or until you have a pesto-like consistency. Season with a large pinch of sea salt flakes.
What I Cook With
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 299mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 6g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Chermoula
Why Chermoula Deserves a Spot in Your Fridge
This week has been all about bold, spicy flavours in my kitchen, and it’s entirely thanks to my Chermoula recipe. Originally whipped up to accompany my Moroccan Chickpea Stew, it quickly took on a life of its own. We’ve been dolloping it on just about everything since. It’s one of those recipes that once you make it, you wonder why you ever bothered with anything else. Especially when it’s this easy and this delicious! It’s the kind of recipe that becomes part of your regular rotation before you even realise it.
What I love most about chermoula is how light and fresh it tastes – it has this gorgeous, zingy brightness that cuts through spicy dishes like chilli, making everything feel more balanced and a bit more elevated. I especially love it with fatty fish – there’s something about the way it works with oily seafood that makes the whole dish sing. It’s not trying to steal the spotlight, but it does give the whole plate a boost of vibrancy that keeps you going back for more.
It’s been a long and slightly exhausting week, and honestly, knowing I had a jar of chermoula in the fridge made things feel a little more bearable. When everything at work feels a bit too much, having something small to look forward to at dinner can really change the tone of the day. Even if I’m just throwing together something basic, chermoula turns it into something that tastes like effort was made. It’s like adding a bit of sparkle to a plain outfit – doesn’t take much, but makes all the difference.
Cooking Through Covid-Chaos
I don’t know about you, but I’ve found the constant flux of post-lockdown life a bit disorienting. We’re all trying to find our footing again, figure out new routines, and that uncertainty can be a lot to hold. I’m someone who thrives on routine and structure – I like knowing what I’m doing, where I’m going, and when dinner will be on the table. So the unpredictability of this past two months? Not really my vibe. That’s why cooking has been such a grounding force for me. Having a little ritual, even if it’s just making a sauce like chermoula, helps me feel like I’ve got my feet on the ground.
And it doesn’t have to be complicated, that’s the real beauty of this recipe. It comes together in minutes, but makes you feel like you’ve done something properly nourishing. There’s something about pulling fresh herbs out of the fridge, grabbing your spices, and getting a little messy in the kitchen that instantly resets my brain. Maybe it’s the scent of garlic or the vibrant colour of coriander leaves, but it reminds me I’m still here, still making something of my day.
Plus, having chermoula tucked away in the fridge meant that even on the most uninspired days, I could pull something together that felt like it had a bit of intention behind it. A spoonful stirred into couscous, a smear on grilled veg, or even just dolloped onto a piece of grilled halloumi – it’s like a magic trick. I don’t always have the energy to cook something extravagant, but I can always manage a little chermoula.
Kitchen Catch-Ups and Future Feasts
I’ve got a growing list of recipes I want to share here on the blog. Every time I cook something new, or tweak a favourite dish, I think about how I can bring it to life for you. It might take me a bit of time – life doesn’t always play nice with my cooking schedule – but I get there in the end. And the comments and messages you send always give me that little boost of motivation when I need it most. I’m always open to requests, too! If there’s a recipe you’ve been wanting to try or an ingredient you’re curious about, let me know. I’m always up for a challenge.
One of the things I enjoy most about this little blog is the community we’ve built together. I love that I can share a simple thing like a herby, lemony sauce and someone else, halfway across the world, is making it and enjoying it in their own kitchen. It makes the world feel a little smaller, and a lot more connected. Even when things feel uncertain, knowing we’re all still sharing food, stories, and a bit of warmth with one another? That keeps me going.
So while the weeks might be hectic and the days a bit unpredictable, I’ll keep cooking, keep sharing, and keep searching for those moments of joy and calm in the chaos. Whether it’s a big celebratory meal or just a quick midweek dinner with a dollop of chermoula on the side, it all matters. It’s all part of the bigger picture. And for now, that’s enough.
Ingredients Breakdown
Fresh herbs really are the heart of this chermoula – I go for a good handful of coriander for its citrusy kick and parsley to balance it out with a softer, grassy flavour. Garlic brings the punch, and lemon juice adds that all-important brightness that cuts through any heaviness. I always include green and red chillies – one of each – with the seeds removed to keep the heat gentle, but present. It makes the sauce feel more alive without setting your mouth on fire.
For spices, toasted cumin seeds are non-negotiable. They bring a nutty warmth that ties the whole thing together. Smoked paprika adds a rich depth, and a pinch of sumac lifts everything with a subtle tang. I love how all the flavours layer in this way – it’s not a one-note sauce, it’s got personality. You can taste every element without one overpowering the rest, which is what makes it so versatile.
A generous drizzle of olive oil helps everything blend together into that dreamy, spoonable consistency. And of course, I finish it all off with a good pinch of Maldon sea salt flakes – they bring out all the flavour without making it salty. It keeps well for a few days in the fridge, though honestly, ours never lasts long. Once you start adding it to your meals, you’ll find it ends up on everything from roasted veg to your Sunday eggs.
