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  • Writer's pictureDavid

Courgette With Chermouleh

A tangy North African marinade covers thick, tasty, tender courgettes. Ideal as a side dish or a vegan main meal

Chermouleh [or Chermoula or Charmoula] is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. Traditionally used to flavour fish or seafood, we're using it here to take some courgettes to dinner heaven.








black pepper




70ml olive oil

100ml cold water

courgette (and I had some aubergine left over)


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  • Finely chop the onion, garlic, coriander and parsley

  • Juice the lemon

  • Put all that in a bowl, along with the paprika, cayenne, pepper and cumin, and some salt

  • Mix them together with about 70ml olive oil and 100ml cold water

  • Set aside for 1-2 hours

  • Pre-heat the oven to 180ºC

  • Cut the courgettes into quite thick strips - about 1cm thick

  • I cut the aubergine into 1-1.5cm rounds as well

  • Oil an oven proof dish - like a roasting tin or - for presentation - a nice earthenware casserole

  • Layer the courgette along the bottom, building it as you go until they're all in there

  • Spoon the chermouleh on top

  • Cover with foil and roast for 30 minutes

  • Uncover and roast for a further 10 minutes

  • Job done

#lockdownrecipes #lockdowncooking #vegan #dinner #sidedish #moroccanrecipes #northafricancooking

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