This is Neil Perry's recipe for a Moroccan sauce prepared with chopped herbs and seasoned with a variety of strong spices.


  • 0.5 bunch Italian Parsley roughly chopped

  • 0.5 bunch Coriander roughly chopped

  • 2 Spanish Onions peeled and roughly chopped

  • 4 Cloves Garlic

  • 1 teaspoon ground Coriander

  • 2 teaspoons ground Cumin

  • 1 teaspoon ras el hanout

  • 1.5 teaspoons ground Turmeric

  • 1 teaspoon Chilli powder

  • 1 teaspoon Smoked Paprika

  • 2 teaspoons sea salt

  • 2 fresh Lemons juiced

  • Olive Oil


  • 1.

    Simply place all ingredients into a tall slim stainless steel or firm plastic container (about 2 litre capacity is best) and blend until it is a rough paste with a stick blender.

  • 2.

    If making the chermoula ahead of time, transfer it to an airtight container and pour a thin layer of olive oil on the top. Seal and place in the fridge.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 78kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 14g
  • Sugar 3g
  • Sodium 259mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Isabelle9Report
its good as a marinade on chicken & fish
Posted by MW219Report
what is ras el hanout