1/4 cup extra-virgin olive oil
4 cloves garlic, crushed
2 teaspoons cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 1/2 cups chopped fresh parsley
2 cups chopped fresh cilantro
2 tablespoons freshly squeezed lemon juice
2 teaspoons organic white miso
1 teaspoon smoked paprika
1 teaspoon orange zest
1/2 teaspoon cayenne pepper
Step 1. In a 0.5-qt saucepan, combine the extra-virgin olive oil and garlic.
Step 2. Bring the saucepan to a simmer over low heat and allow it to simmer for 5 minutes.
Step 3. Ground the cumin seeds, fenugreek seeds, and coriander seeds in a spice blender.
Step 4. Remove the saucepan from the stovetop add the grounded cumin seeds mixture to the saucepan. Allow it to steep for 5 minutes.
Step 5. In a blender, blend everything together until desired texture is achieved.
Chermoula is native to Algerian, Libyan, Moroccan and Tunisian cooking. It is a versatile relish that is traditionally served with fish and seafood, but it also goes well with vegetables. We serve it with oven-baked cauliflower steaks. If you use this recipe to go along with seafood or meat, you may want to add more lemon juice to balance with the meatiness.