Charmoula

Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and corriander. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!

Ingredients

1 handful flat leaf parsley
1 handful fresh corriander
4 garlic cloves, crushed
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground corriander
1/4 tsp cayenne pepper
2 tbsp lemon juice
2 tbsp olive oil

Method

Place all the ingredients into a blender and pulse to a paste.
Use to marinate fish for 30 min, lamb for up to 1 day in advance and chicken for up to 4 hours.
Charmoula can also be used as a sauce for fish and lamb. Dont use the same sauce you used to marinate the meat, set aside some specially for the sauce.