chermoula

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Chermoula is a fragrant condiment from North Africa which is typically made of garlic, fresh herbs (parsley, cilantro, mint), lemon, and spices. It is traditionally served with fish, but it works really well when drizzled on vegetables or meat. Refried white beans with chermoula could not be easier to prepare and are packed with bright flavor.

The crisp white beans, enhanced with the vibrant herbs, punch of lemon, and hint of spice in the chermoula are a sensory thrill. Throw these refried white beans with chermoula together when you don’t know what to eat, and enjoy the burst of texture and aromas.

ingredients

for the beans

  • 1 can white beans (cannellini, great northern, navy), drained and rinsed
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

for the chermoula

  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 garlic cloves
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • ½ cup parsley leaves and stems, packed
  • ½ cup cilantro leaves and stems, packed
  • ¼ cup mint leaves 

beans steps

Heat the olive oil in a large skillet (I use cast iron) over medium-high heat. Add the garlic and cook until just golden, about 2 minutes. Add the beans and lightly mash them using a potato masher or a fork. Let cook for another 5 minutes until the bottom layer of beans is golden. Flip the beans over in the skillet and cook for another 5 minutes on the other side. Feel free to cook longer for even more crisp!

chermoula steps

Place the coriander and cumin seeds in a saucepan and toast for 7-10 minutes until nutty and fragrant. Crush or add to a spice grinder. Add the toasted seeds, garlic cloves, olive oil, lemon zest, lemon juice, smoked paprika, kosher salt, and crushed red pepper to a food processor or blender. Blend for a few minutes until evenly combined. Add the parsley, cilantro, and mint and process until smooth. Drizzle chermoula over the beans and serve immediately!

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Growing up, we ate cod weekly. It was generously spiced and flaky and delicious. Nowadays, I turn to cod as a healthy base for a delicious meal any night of the week. It’s nearly foolproof to prepare and pairs well with really any flavor combination. I am partial to cooking it with pepper and smoked paprika, probably because I grew up eating it that way. Cumin adds a nice depth to the spices which, when seared, become crisp and aromatic. Paired with tahini cauliflower and chermoula, this seared cod is a winner.

Chermoula is a bright fragrant sauce hailing from North Africa which is generally made of garlic, fresh herbs, lemon, and spices. Though it is traditionally paired with fish, I could pretty much eat it on anything.

Cauliflower, as some may know, has been having a moment for a while now. We have seen it served as a substitute or used as the main event in all sorts of dishes. I remember having smashed cauliflower for the first time at a restaurant in Naples, FL back in 2003 during the height of the Atkins Craze. I personally love simple roasted cauliflower with tahini, so this pureed tahini cauliflower and chermoula is a way to access those flavors with a totally different texture.

Serves 2

ingredients

for the fish and cauliflower puree 

  • 12-16 ounces of cod
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoons freshly ground black pepper, divided
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil, divided
  • 1 shallot, sliced
  • 1 clove of garlic, sliced
  • 3 cups cauliflower florets, fresh or frozen
  • ¼ cups fresh parsley, leaves and stems
  • 2 tablespoons tahini

for the chermoula

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3 garlic cloves
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 cup parsley leaves and stems, packed
  • 1 cup cilantro leaves and stems, packed
  • ⅓ cup mint leaves 

fish and cauliflower steps

Place the fish skin-side up and gently pat on the paprika, cumin, 1 teaspoon of black pepper, and 1 teaspoon kosher salt to evenly coat the entire side. Let sit for 5 minutes.

Meanwhile, heat 1 tablespoon olive oil in a skillet and add the shallot. Cook for 2 minutes then add the garlic. Add the cauliflower and cook, flipping the florets until they begin to turn golden and brown.

Heat a skillet over high and add the fish, spiced skin side down. Cook for 5-6 minutes then flip. A sign that the fish is done cooking on the first side is when it releases easily and does not stick to the pan. Cook for another 4 minutes on the other side. The fish is done when it begins to flake apart.

Add cauliflower, tahini, and ¼ cup fresh parsley to a food processor and blend until smooth. The consistency will be like that of hummus with specks of parsley evenly throughout. Serve with a generous spoonful (or two!) of chermoula.

chermoula steps

Place the coriander and cumin seeds in a saucepan and toast for 7-10 minutes until nutty and fragrant. Crush or add to a spice grinder. Add the toasted seeds, garlic cloves, olive oil, lemon zest, lemon juice, smoked paprika, kosher salt, and crushed red pepper to a food processor or blender. Blend for a few minutes until evenly combined. Add the parsley, cilantro, and mint and process until smooth. Chermoula will last for 3-4 days in the refrigerator.

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Chermoula is a bright + fragrant sauce from North Africa which is typically made of garlic, fresh herbs (parsley, cilantro, mint), lemon, and spices. These fresh, verdant ingredients emulsify with olive oil into the smooth and luxurious sauce. Though chermoula is traditionally paired with fish, I could pretty much eat it on anything. Add chermoula to any meal to zest up the dish and pack in flavor. 

ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3 garlic cloves
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 cup parsley leaves and stems, packed
  • 1 cup cilantro leaves and stems, packed
  • ⅓ cup mint leaves 

steps

Place the coriander and cumin seeds in a saucepan and toast for 7-10 minutes until nutty and fragrant. Crush or add to a spice grinder. Add the toasted seeds, garlic cloves, olive oil, lemon zest, lemon juice, smoked paprika, kosher salt, and crushed red pepper to a food processor or blender. Blend for a few minutes until evenly combined. Add the parsley, cilantro, and mint and process until smooth. Chermoula will last for 3-4 days in the refrigerator.