Yellow Chermoula [Recipe]

This Moroccan blend of herbs and spices can be used as a marinade or as a condiment. It's perfect for stews, tagines, salads or grilled dishes. Try brushing it over meat, chicken, fish or vegetables to give them a bright fresh flavor. You can also enhance the fillings for stuffed breads, fish or poultry as well as ground and roasted meats with this delicious mix.

For this version, we're making a yellow chermoula, which gets its distinctive color from the addition of turmeric. 

Ingredients

• 3 cups fresh cilantro, roughly chopped
• 1 cup fresh flat leaf parsley, roughly chopped
• 6 to 8 cloves garlic, peeled and roughly chopped
• 1 teaspoon salt
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 tbsp sweet paprika, - powder or paste
• 1/4 cup extra virgin olive oil
• 2 tbsp water, as needed

Preparation

1. Roughly chop the herbs and crush the garlic.
2. Place all of the ingredients in the food processor. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mixture of the two.