Chermoula is a relish used primarily in North Africa. It can be found often with seafood dishes and vegetables, as well as in bisteyya. I find it works well with almost anything.

ingredients
1/2 cup olive oil
2 TBSP coriander seed whole, or 2 tsp ground
1 TBSP cumin seed whole or 2 tsp ground
1 tsp kosher salt
1 tsp Spanish smoked paprika
1/2 tsp black pepper
1/4 cup cilantro, packed & Chopped
1/4 cup parsley, packed & Chopped
zest and juice of one lemon

method
Grind all the spices in a coffee grinder. Combine all the ingredients. When you are ready to use it, heat a saute pan. Pour in the mixture and stir until you can smell the aroma and you see it fry (about 30 seconds). Remove it from the pan and serve by tossing over the ingredients (shrimp, tuna, etc) you wish to flavour, or serve as a dipping sauce. Experiment with this zesty addition to your spice collection!

notes: If you plan to make it ahead of time, don’t add the herbs until the last minute. If you want to use it as a dipping sauce, add more olive oil.

Watch Matt pretend to make chermoula here: