[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Photo of Chermoula rub by WW

Chermoula rub

Total Time
7 min
5 min
2 min
From smoky barbecue to classic Indian style, exotic spice rubs are the perfect way to transform beef, lamb, chicken and seafood into dishes from all over the world


Ground cumin

1 tbs

Ground coriander

1½ tsp

Dried saffron

½ tsp

Ground paprika

2 tbs

Dried chilli flakes

2 tsp

Raw peeled prawns

500 g

Olive oil

1 tbs

Boiled couscous

2 cup(s)

Canned cannellini beans, rinsed, drained

200 g

Canned broad beans, drained

1 cup(s)


  1. Heat a small frying pan over medium-high heat. Add cumin and coriander and cook for 1–2 minutes. Transfer to a mortar and crush with a pestle until coarsely ground. Combine cumin mixture with saffron, paprika and chilli. Spoon into an airtight container and store in a cool, dry place until ready to use with prawns, lamb and steaks.
  2. Chermoula prawns: Butterfly 1kg deveined green prawns. Combine 1 tablespoon rub with 1 tablespoon olive oil. Brush mixture over prawns and grill until cooked.


SERVING SUGGESTION: Couscous made with 1 sliced red onion cooked in 1 teaspoon olive oil, and combined with 2 cups (320g) cooked couscous, 1 cup (200g) warmed cannellini beans, 1 cup (170g) broad beans and ¼ cup fresh parsley.