Chermoula is similar to a pesto, used in North African cooking as a marinade to flavor fish or seafood, but it can be used on other meats, vegetables or stirred into couscous.
Ingredients
1cuppacked cilantro
1/2cuppacked mint leaves(no stems)
Pinchof red pepper flakes
2small cloves garlic
1teaspoonRas el Hanout
1/4cupextra virgin olive oil
1tablespoonlemon juice
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Instructions
Combine all the ingredients and puree in small blender (I used my magic bullet) until smooth, scraping down the sides of the bowl. If necessary add a drop of water of it’s too thick.