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
- 1 1⁄2 cups fresh flat-leaf parsley leaves
- 1⁄2 tsp. salt
- 1 tsp. paprika
- 1⁄2 tsp. ground cumin
- 1⁄8 tsp. saffron
- 1⁄8 tsp. cayenne pepper
- 1⁄4 cup freshly squeezed lemon juice
- 1⁄3 cup garlic-infused olive oil
- Prepare coriander seeds: Put seeds in a small dry skillet and set over medium heat 3 to 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.