Chermoula is a marinade and condiment used in Algerian, Libyan, Moroccan and Tunisian cuisine. It is traditionally used to flavor fish or seafood, but can be used on meats or vegetables.
Ingredients
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900g cod fillets
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2 tbsp olive oil
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6 tbsp chopped fresh parsley
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Juice of half a lemon
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4 tbsp olive oil
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4 cloves of garlic
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2 teaspoons cumin seeds
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Half a teaspoon of salt
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4 large oranges, peeled and halved
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120g couscous
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2 tbsp chopped fresh parsley
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50g rocket
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3 tbsp olive oil
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Juice and zest of half a lemon
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Half a teaspoon of salt
Preparation Method
- To make the chermoula sauce in the mortar or food processor, put the cumin seeds, smoked sweet and hot smoked paprika, garlic, lemon juice, olive oil and salt, and chop everything until you get a smooth paste. Add the chopped parsley and stir a little. Set aside
- In a small saucepan, bring 240ml of water to a boil over high heat. Place the couscous in a bowl and place over the boiling water. Cover and leave for 10 minutes. Loosen the couscous with a fork. Add the olive oil, lemon juice, smoked paprika, salt, and pepper and mix everything well. Then add the orange pieces, parsley and rocket and mix again. Set aside.
- In a deep frying pan, heat 2 tablespoons of olive oil over medium heat. Dry the cod fillets with kitchen paper and place them in the pan. Cook the fillets for 3 minutes on each side.
- Serve the fillets immediately with the couscous salad and chermoula sauce.
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