Chermoula

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


Serves: 16

Ingredients

  • 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

Directions

  • 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.