Chermoula is like the Moroccan equivalant of pesto. A mixture of ground coriander, lemon juice, cumin, chilli and garlic, with olive oil, all ground up using a pestle and mortar to form a thick green paste. It’s great to make your own, but if short on time, Belazu also makes a great pre-made version which is available in any of the large supermarkets.
It’s amazingly simple to make, but the addition of the chermoula makes it that little bit more exotic and interesting-sounding. I served this as a side dish with my Moroccan leg of lamb, but you could easily serve it as part of a BBQ, together with grilled meats and fish. I think it is best served at room temperature.
Ingredients (for 4)
2 large courgettes (chopped into 2-3cm chunks)
1-2 augbergines (i.e. 1 large aubergine or 2 smaller ones)
3 tablespoons of Chermoula (I used belazu pre-made chermoula – I do have a recipe though, which I will post separately)
1. Blanch the courgettes and aubergines (separtely) in boiling water until just tender (use a skewer or knife to check)
2. When ready, drain and rinse for a couple of minutes under cold water to cool and standaside to drain
3. Toss with 3 tablespoons of chermoula and serve