Green bean salad with chermoula

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Recipe by Damaris Beems Course: SaladCuisine: Moroccan




Cooking time


Total time



It’s a bit of out-of-the-box thinking, green beans cooked in chermoula and with currants. Served at room temperature. Delicious. So delicious that after the first day in the menu, I was inundated with questions for the recipe. So the next morning I immediately took a photo and wrote the recipe. So go make this salad, ladies and gentlemen. And then enjoy. Chermoula is a typical Moroccan spice mixture that you can use in many dishes.


  • 50 gram 50 plant based butter

  • 2 2 shalot

  • 2 2 ripe tomatoes

  • 1 large table spoon 1 chermoula (see recipe below)

  • 400 gram 400 green beans

  • 2 table spoon 2 currants

  • 250 ml 250 vegetable broth

  • 1 1 Lemon

  • salt and pepper

  • olive oil

  • bouquet cilantro

  • Chermoula
  • 2 table spoon 2 cumin seeds

  • 2 table spoon 2 coriander seeds – already ground or pounded in a mortar

  • 1,5 table spoon 1,5 paprika powder

  • 0,5 table spoon 0,5 round ginger

  • 4 cloves 4 garlic

  • 4 4 chili peppers

  • 2 2 lemons for their juice

  • salt and pepper

  • sunflower oil

Cooking time

  • Bake the cumin seeds and coriander seeds in a dry frying pan until the scents are released Then put it in a food processor together with the other ingredients of the chermoula, except for the sunflower oil. Mix it into a nice paste. If you think it is still too thick, you can add a little water or a little more oil.
  • Cut the shallots into fine rings and fry them nice and soft in the olive oil. Then add the tomatoes and the chermoula. Stir well. Add the green beans, currants and vegetable stock. Let it cook until the green beans are cooked. Then let cool and serve at room temperature. Garnish with a little fresh coriander if desired.

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