Chermoula marinated Butter Beans

Serves: 2 portions
Course: side
Preparation time: 5 minutes

Difficulty: easy
Kitchen supplies: mortar and pestle

Chermoula is a typical Arabic marinade which is traditionally served with fish, but also excellent to flavor legumes and veggies (like roasted pumpkin or cauliflower, green beans or raw fennel). I often make this chermoula when I don’t have enough time to cook a proper meal; I just have to open a can of beans and grab a mortar and serve the marinated beans with some leftover veggies.┬áIf you don’t have capers at home, you could replace the capers with the juice of 1 lemon and 1/2 tsp of salt.

Ps. Another great chermoula recipe you’ll find at the website of The Green Kitchen Stories


1x 400 gram tinned butter beans (or lima beans)
40 gram fresh coriander and parsley (or any other fresh herb combination like basil or dille)
2 tbsp cumin seeds or powder
2 tbsp cinnamon
1 tbsp ber beris
1 tsp caraway seeds
1 tsp paprika powder
30 gram capers (or zest and juice of 1 lemon)
100 ml extra vierge olive oil

Preparation method

Grind the herbs, spices and capers using a mortar and pestle.
Then slowly add a royal amount of oil, about 100 ml.
Heat the butter beans and mix with 1/2 of the chermoula.