Serve at room temperature as an appetizer, salad or side. (Remaining chermoula can be stored in the refrigerator up to three days. Use it on eggs, beans, fish, grilled meat, or roasted vegetables.) ...

Traditionally used as a marinade for fish and seafood, chermoula is equally good with chicken, meat, vegetables or tofu – it’s vegan, too. Just add your chosen main ingredient to the marinade ...

Chermoula is a marinade or sauce that forms the basis of many Moroccan dishes. This version is made with eggplant, basil, dried herbs and lime can be used as a great dip. 3. Roast in preheat oven on ...

You'll peel, pare, and prep the spring vegetable to remove all the tough ... glazed roasted carrots and a drizzle of bright basil chermoula for a dazzling crowd pleaser. Andrea Slonecker tops ...

Chermoula is a North African spice paste commonly used to marinate poultry and fish. Flavoured with lemon, fresh coriander, garlic and chilli, it adds a burst of fresh flavour to so many dishes ...

It puts the cruciferous vegetable front and centre, drenching it in a zesty Middle Eastern marinade of herbs and spices. Cauliflower has a whole host of benefits to offer. It’s rich in vitamin C ...

Swordfish is a heart-healthy, environmentally sustainable protein choice. Readers can enjoy it paired with spicy chermoula sauce.

Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each. Place a slice of lemon on top of each fish fillet.