Chermoula is one of those sauces that has a thousand variations in its home region, across North Africa. This take, inspired by maker Mehdi Boujrada’s home country of Morocco, is a mix of sun dried tomatoes, cilantro, parsley, cumin, coriander, paprika, garlic, preserved lemon, a pinch of salt, and a dash of vinegar.
Its deep, herbaceous flavors and bright savory notes go well with any type of dish from roasted vegetables to steak
to the pairing it was born for, fish. Add a glug of chermoula into your marinade or vinaigrette. Whether you’re getting ready to spark up the grill or mix up the harvest of the garden, chermoula is the panacea for curing boring cuisine.