Chermoula
Chermoula is the Moroccan answer to chimichurri, a herb sauce used mostly for fish. Each region has its own recipe, with some using saffron and others preserved lemon.
A vibrant Moroccan marinade and sauce of coriander, parsley, garlic, lemon and spices. Used on fish, chicken and roasted vegetables.
Ingredients
Method
Roughly chop the herbs and put them in a food processor with the garlic.
Add the spices, lemon juice and salt and pulse a few times.
With the machine running, pour in the oil until you have a loose green sauce.
Use as a marinade for fish or chicken, or spoon it over tagines, couscous and roast vegetables. Keeps for 1 week.
Marinate fish for 30 minutes and chicken for several hours for the best flavour.
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Serve with
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