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Chermoula Prawns Pasta

Chermoula sauce is a delicious combination of fresh coriander leaves, flat leaf parsley, spices and preserved lemon (or lemon juice) for that tangy, acidic touch. Though it would have tasted better if I have used a mortar and pestle to get a inconsistent texture – I had no choice but to use a blender as I made a big batch. Of North African origin, this sauce is usually served with grilled seafood. However, I have made chermoula prawns and stirred it into boiled pasta. You can substitute the prawns with squids or clams.

Preparation time: 25 mins

Cooking time:       15 mins

Serves: 4


40 g coriander leaves, chopped

40 g flat leaf parsley, chopped

40 g melted Q.B.B. Ghee

40 ml lemon juice

30 g red chillies, chopped

20 g garlic close, chopped

5 g salt

1 teaspoon cumin powder

½ teaspoon chilli powder

½ teaspoon coriander powder


60 ml melted Q.B.B. Ghee

500 g prawns, peeled with tails intact

½ teaspoon sea salt

500 g angel hair pasta, boiled according to directions in the packet

500 g tomatoes, blanched, peeled and sliced

50 g roughly chopped flat leaf parsley


  1. TO MAKE THE CHERMOULA, combine the first 7 ingredients in a blender and blend till your get a paste.
  2. Transfer to a bowl and stir in the cumin, chilli and coriander powders till well combined. Keep aside.
  3. TO COOK THE PASTA, heat Q.B.B. Ghee.
  4. Add in the prawns and sea salt and sauté over high heat till prawns are cooked.
  5. Add in the prepared chermoula and the pasta and combine all.
  6. Remove from heat and stir in the chopped tomatoes and chopped parsley leaves.
  7. Serve immediately.

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