Chermoula (also spelled Charmoula) is a Moroccan herb paste traditionally used to flavour fish or shellfish. Chermoula is also a good paste rub for prawns, chicken and vegetables such as eggplant or zucchini.
2 tbsp roughly chopped Italian parsley leaves
2 tbsp roughly chopped coriander leaves
2 cloves peeled garlic
1/2 tsp Spanish smoked paprika
1 tsp ground cumin
1 tsp ground coriander seed
1/8 tsp cayenne pepper
2 tsp lemon juice
2 tsp olive oil
· Place ingredients into a food processor fitted with a metal blade and process until mixture forms a paste. Cover and refrigerate until required or for up to two days.