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


1 can butter beans (or lima beans)
20 gram fresh coriander (or any other fresh herb like basil or parsley)
1 tbsp caraway seeds
1 tbsp cumin seeds
30 gram capers
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 5 tbsp.
Heat the butter beans and mix with the chermoula.