You can find Chermoula used in a variety of cuisines including Algerian, Libyan, Moroccan, and Tunisian. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Serves: 16Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 1 tsp. coriander seeds
- 2 cups fresh cilantro leaves
- 1½ cups fresh flat-leaf parsley leaves
- ½ tsp. salt
- 1 tsp. paprika
- ½ tsp. ground cumin
- ⅛ tsp. saffron
- ⅛ tsp. cayenne pepper
- ¼ cup freshly squeezed lemon juice
- ⅓ cup garlic-infused olive oil
- Prepare coriander seeds: Put seeds in a small dry skillet and set over medium heat 3–4 minutes or until fragrant. Grind seeds in a mortar and pestle until fine. Set aside.
- Place cilantro and parsley in a food processor fitted with a steel blade. Pulse until finely chopped. Add ground coriander, salt, paprika, cumin, saffron, cayenne, and lemon juice. Pulse to combine.
- Add oil through feed tube and pulse to combine. Use immediately or store in an airtight container in refrigerator up to 2 days.