Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Moroccan Chermoula
A Moroccan herb paste with coriander, parsley, garlic, cumin, paprika and lemon — the marinade and dressing for fish and chicken.
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10 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- Big bunch coriander
- Big bunch parsley
- 5 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne
- Juice of 2 lemons
- 120ml olive oil
- 1 tsp salt
- Zest of 1 preserved lemon (optional)
Instructions
- Blend herbs with garlic and spices.
- Add lemon juice and olive oil; pulse to a coarse paste.
- Add salt.
- Rest 30 min for flavours to meld.
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Tara’s tips
- Coarse, not smooth — texture matters.
- Use as marinade for fish, chicken; or as dressing.
Serving suggestions
- Lovely with grilled fish.
Storage & reheating
Keeps 1 week fridged.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Without preserved lemon?
Use extra lemon zest.
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