by Erica Perez March 21, 2016

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 tbsp Harissa Powder
3/4 cup olive oil
1/4 cup lemon juice

Directions:

Combine ingredients and blend in a food processor or blender until smooth. 

 



Erica Perez
Erica Perez

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