Morocco exists in that magical spot, the northwestern-most corner of Africa, where the Atlantic Ocean meets the Mediterranean Sea. Just across the narrow Strait of Gibraltar from Spain, Moroccan cuisine is a delicious meeting of Andalusian (Spanish), North African, Mediterranean, Arab, and Berber cooking traditions.
With so much of the country bordering the sea, it’s no surprise that the Moroccan diet features plenty of fish and seafood. And that fish and seafood is seasoned and marinated with Chermoula.
Chermoula is a pungent herb marinade and sauce popular throughout northern Africa, especially Morocco, Algeria and Tunisia. Chermoula is used traditionally to flavor fish or seafood, but is also used on other meats, vegetables, in tagines, or stirred into couscous.
Our Chermoula blend contains spices, red bell pepper, salt, New Mexican chiles, garlic, paprika, onion, turmeric, and lemon peel. Mix Chermoula spice blend with yogurt, olive oil, or lemon juice to make a marinade for grilled fish. Use a little less liquid, and create a Chermoula paste to spread on a steak or roast, with seafood or on a whole fish. Sprinkle a little Chermoula blend on rice or couscous, or grilled vegetables, to imbue any dish with a delicious Moroccan touch.
Ingredients: Red bell pepper, salt, New Mexico chiles, garlic, paprika, onion, turmeric, lemon peel, other spices