Red chermoula fish with couscous is a delicious dish which was inspired by the fish tagine, a popular Moroccan dish. The chermoula adds a complex depth of sour and salty flavours to this fish with couscous, which although quick and easy to make, will impress your guests the next time you are hosting.
What Is Chermoula
Chermoula, pronounced “chur-mo-la is a North African condiment which is popular in countries like Morocco, Algeria and Tunisia. It is prepared by combining coriander, garlic, olive oil and lemon to give an aromatic paste which imparts an element of earthy sourness and saltiness to food.
It is traditionally used to flavour fish dishes; and one of the main ingredients of fish tagine. However, it works well with a lot of foods. Once you try chermoula, you won’t be able to get enough of it; this shouldn’t be a problem as it is quite easy to make.
Red chermoula is a version of this condiment with paprika and peppers to give a red tinge.
How To Use Chermoula
This vibrant condiment/sauce is very versatile and works with a lot of foods. Chermoula can be used in same way as chimichurri, pesto or Indian coriander chutney. It is used as a rub for barbecue fish and meat. It works great as a dip, added to food during cooking or after cooking.
If you are not sure how to use chermoula, here are some ideas;
- Stir into pasta dishes like this pasta with tuna.
- Add a dash to mayonnaise for piquant dressing.
- Use to marinate meats, fish and vegetables before roasting.
- Add a dollop into your burger or into a burrito.
- Use it to flavour soups, rice and couscous dishes.
Red Chermoula Fish With Couscous Recipe
Here is what you need for red chermoula...
Here is what you need for red chermoula fish with couscous...
Some notes about the ingredients
- Texture: Chermoula is traditionally prepared by grinding in mortar with pestle or chopping to a coarse texture. A blender or food processor will make it quicker; and also easier to achieve a smoother paste. You can have it as chunky or as smooth as you like.
- Coriander and Parsley: Use both the stems and leaves of these herbs. The stems are full of flavour, even more intense than the leaves, but could be bitter as you get to the ends. I tend to cut a bit of the stems with the leaves for use. The coriander to parsley ratio I used for this recipe was 2:1.
- Lemon: An important part of the flavour profile of chermoula is the sourness. This is traditionally achieved by adding preserved lemon. However, for people like me who do not have access to preserved lemon, freshly squeezed lemon juice is a good substitute.
- Chilli/Pepper: Chermoula is typically not a hot sauce, but you can make it hot by adding chilli flakes or harissa powder. I added a mildly hot pepper for some colour and a little heat.
- Additional ingredients for Chermoula: Like most sauces and spices, chermoula recipe varies depending on region or household. Other ingredients which are also used for this sauce include onions, mint leaves, cumin, harissa powder and saffron threads. Feel free to adapt the recipe to your taste.
- Couscous: I used pearl (smaller) couscous for this recipe. If you have giant couscous, you can also use this. You will need to keep under low heat for around 10 mins for the couscous to soften.
How To Make Red Chermoula
Juice the lemon.
Peel the garlic.
Remove the stalk from the peppers and cut into smaller pieces.
Wash the parsley and coriander; and cut off the lower part of the stem.
Combine all the ingredients in a blender or food processor.
Puree until you are happy with the consistency. If you want a smoother sauce, you may need to add 1 or 2 tablespoons of water.
Transfer into a bowl and refrigerate.
How To Make Red Chermoula Fish With Couscous
Marinate the fish in chermoula for 15 mins.
Add the oil to a saucepan under low heat and pour in the onion.
Cook the onions until translucent.
Pour in the chopped tomatoes, drained chickpeas and a cup of water.
Add 2 tablespoons of the red chermoula and some salt to taste, if required. Cover the pan and allow to cook for 10 mins.
Add the chermoula spiced fish and allow to cook for 5 mins.
Pour in the couscous. Turn off the heat and keep the pan closed.
Allow the couscous to rehydrate and soak up all the liquid. This should take 5-10 mins.
When the couscous is soft, fluff up with a fork to separate the grains and serve.
Recipe FAQ & Notes
Can I use store bought chermoula?
Certainly! Home made chermoula is best as it allows you to adapt the ingredients to taste. However, if you are not able to make it, buying the prepared product will give you the opportunity to enjoy the amazing flavour of this condiment. Here is a good one from Ocado.
Yes, it freezes well. It can also keep in the fridge for up to a week. To freeze, you can either pack flat into a zip lock bag and allow to freeze like that. Just break off the quantity you need you are ready to use. You can also portion into ice cube tray. Allow to freeze, then remove and pack into a bowl to pick when you are ready to use.
Related Recipes
Another couscous recipe? Curried couscous
North African inspired recipes? Taktouka, Chickpea Shakshuka
Red Chermoula Fish With Couscous
Ingredients
Red Chermoula
- 4 cloves Garlic
- 2 Cayenne pepper
- 2 cups Fresh Coriander or 1 large bunch
- 1 cup Parsley or small bunch
- 1 tablespoon Ground cumin
- 2 tablespoons Paprika
- 2 tablespoons Lemon juice
- ¼ cup Extra virgin olive oil
- Salt to taste
Red Chermoula Fish With Couscous
- 4 tablespoons Red chermoula
- 2 fillets Cod or any white fish
- 1 Onion small, chopped
- 2 tablespoons Oil
- 1 can Chopped tomatoes
- 1 can Chickpea
- 1 cup Couscous
- Salt to taste
Instructions
Red Chermoula
- Juice the lemon.
- Peel the garlic.
- Remove the stalk from the peppers and cut into smaller pieces.
- Wash the parsley and coriander; and cut off the lower part of the stems.
- Combine all the ingredients in a blender or food processor.
- Puree until you are happy with the consistency. If you want a smoother sauce, you may need to add 1 or 2 tablespoons of water.
- Transfer into a bowl and refrigerate.
Red Chermoula Fish With Couscous
- Marinate the fish in chermoula for 15 mins
- Add the oil to a saucepan under low heat and pour in the onion.
- Cook the onions until translucent.
- Pour in the chopped tomatoes and the chickpeas. Add a cup of water.
- Add 2 tablespoons of the red chermoula and some salt to taste if needed. Cover the pan and allow to cook for 10 mins.
- Add the chermoula spiced fish and allow to cook for 5 mins.
- Pour in the couscous. Turn off the heat and keep the pan closed.
- Allow the couscous to rehydrate and soak up all the liquid. This should take 5-10 mins.
- When the couscous is soft, fluff up with a fork to separate the grains and serve.
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