Traditionally used as a marinade for fish, chermoula is similar to pesto in its consistency and versatility. Try it on roasted veggies and couscous; drizzled on soups and salads; on pizza, sandwiches or tacos; or as a marinade for meat or poultry. Adapted from a recipe by Laurie Constantino.
Ingredients:
2 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
6 cloves garlic, chopped
3 tablespoons Harissa Powder
3/4 cup olive oil
1/4 cup lemon juice
1-2 teaspoons flake salt
Directions:
Combine ingredients and blend in a food processor or blender until smooth.
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