Normally, Moroccan chermoulas are used as a marinade with meat or fish. But a little tinkering yields an extraordinary drizzle that works mighty fine on top of a soup. Mint, parsley, cumin, paprika, olive oil and lemon juice all combine to create a chermoula with some serious zing!

By / Photography By Eva Kolenko | March 29, 2017

Ingredients

  • 1 cup tightly packed chopped fresh flat-leaf parsley
  • ½ cup tightly packed fresh cilantro or basil leaves
  • 6 fresh mint leaves
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 clove garlic, chopped
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon sea salt

Preparation

Combine all of the ingredients in a food processor and process until well blended. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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Ingredients

  • 1 cup tightly packed chopped fresh flat-leaf parsley
  • ½ cup tightly packed fresh cilantro or basil leaves
  • 6 fresh mint leaves
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 clove garlic, chopped
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon sea salt
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