A North African sauce, traditionally paired with fish, chermoula is a delicious mix of fresh herbs, earthy spices, and acidic preserved lemon. I think it's fantastic with other dishes as well; I like to stir spoonfuls of this pungent sauce into soups and couscous, or serve it with chicken.
Keyword: condiments, Moroccan, sauces
1/2cupcoarsely chopped flat-leaf parsley
1/2cupcoarsely chopped cilantro leaves and tender stems
Sprinkle the cumin seeds in a skillet and toast them over medium to high heat, stirring, until they smell fragrant, 1-2 minutes. Set aside.
In the bowl of a food processor (or in a mortar and pestle), place the parsley, cilantro, garlic, pimentón, preserved lemon, olive oil, chili paste, salt, and toasted cumin. Blend or grind until smooth.
Taste and add some of the lemon juice. Adjust seasoning and add more salt, if needed; however, preserved lemons are salty, so be sure to check for seasoning. Add more olive oil, if necessary, until the sauce becomes a loose paste.
Store the chermoula, covered, in a nonreactive glass container. It will keep in the refrigerator for up to a week. Use chermoula as a marinade on chicken or seafood, and toss onto vegetables before roasting or grilling.