Broiled Halibut with Chermoula

Broiled Halibut with Chermoula

by Erica Perez

If you haven't already, you'll want to add chermoula to your condiment repertoire. This bright green Moroccan herb sauce is so simple to prepare: just toss cilantro, parsley, lemon juice, garlic, olive oil, salt and our Harissa Powder in the blender or food processor. The result is herbaceous, garlicky and a little spicy.

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Kale Salad with Harissa-Roasted Chickpeas

Kale Salad with Harissa-Roasted Chickpeas

by Erica Perez

Roasting chickpeas with salt, olive oil and spices gives them a crunchy nuttiness that makes them perfect as a little snack or as an add-in for salads, grain bowls or even in a burrito or a wrap.

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Chermoula - Moroccan Herb Sauce

Chermoula - Moroccan Herb Sauce

by Erica Perez

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.

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