Chermoula is an incredibly flavorful condiment or marinade that has its roots in North Africa. It adds an amazing brightness to blanched or roasted vegetables (especially roasted root vegetables or asparagus) and grilled lean proteins, such as fish or chicken.
This recipe is a fusion from two seasoned California Bay Area chefs, Terry Bryant and Joyce Goldstein. The amounts of herbs and spices used can vary such that it is hard to go wrong.
Prep time: 5 minutes