Chermoula rub
6
Points®
Total time: 7 min • Prep: 5 min • Cook: 2 min • Serves: 4 • Difficulty: Easy
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
Ingredients
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)
Instructions
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.
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