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Chermoula vegie pot


  • Preheat oven to 160°C fan forced (180°C normal). 
  • To make the chermoula, combine ¾ cup oil with the lemon juice, coriander, parsley, turmeric, sambel, soy, honey and seasonings in a blender or food processor.
  • Heat a little oil in a casserole dish and gently cook the red onions, carrots, parsnips, leeks and potatoes until lightly browned, tossing now and again. Then add the chermoula with the prunes and 1½ cups stock. Mix well, cover and cook in the oven for 45-60 mins until very tender, adding a little more stock if needed. Taste for seasoning.
  • Heat the remaining stock and pour over the couscous. Then stir in 1 tbsp mint and set aside for a few minutes, before adding a little of the vegetable cooking liquid. Fluff up with a fork and gently toss through the vegies.
  • To serve, mound the vegetables in individual bowls and top with a good dollop of yoghurt and a sprinkling of mint.


  • olive oil
  • 2 tbsp fresh lemon juice
  • ½ cup fresh coriander leaves
  • ½ cup Italian (flat leaf) parsley leaves
  • ½ tbsp turmeric
  • ½ tbsp sambel oelek
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • sea salt & freshly ground pepper
  • 2 red onions, cut into wedges
  • 2 medium carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 2-3 leeks, cut into chunks
  • 2 large potatoes, peeled & cut into chunks
  • 12 prunes
  • 2½ cups vegetable stock
  • 1 cup couscous
  • 3 tbsp chopped fresh mint leaves
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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