Classic Chermoula Recipe

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Ingredients
  

  • bunch fresh coriander cilantro, chopped
  • 1 bunch fresh flat-leaf parsley chopped
  • 3 –4 garlic cloves crushed
  • 1 tsp ground cumin
  • 1 tsp ground paprika sweet or smoked
  • ½ tsp ground coriander optional
  • ½ tsp cayenne pepper or chili flakes to taste
  • Zest and juice of 1 lemon
  • 3 –4 tbsp olive oil
  • Salt to taste
  • Optional: 1 tsp preserved lemon rind finely chopped or a pinch of saffron

Instructions
 

  • In a bowl or food processor, combine all ingredients.
  • Blend or mix into a thick paste. Add more olive oil if you'd like it thinner.
  • Taste and adjust salt, chili, or lemon as needed.

Notes

How to Use:
Marinade: Rub onto fish (like red mullet), prawns, chicken, or vegetables before grilling or roasting.
Sauce: Serve over grilled fish, couscous, or roasted aubergine.
Dip: Add a bit more oil and lemon juice for a table dip with bread.
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