ISO Favourite Chermoula recipe/method?
I dusted off an old recipe of mine that I got from a fellow exchange student--she was from Tunisia. So I have been playing with chermoula lately. I don't want 32 ingredients, so I've omitted some things that she included, but was wondering if any DCers have a favorite Chermoula recipe? I'm not fond of including preserved lemon rind in it...prefer to use lemon zest and some Meyer Lemon EVOO. I like mine to have a bit of smoke (toast some of the spices), a bit of tart, a bit of heat, a bit of sweet. Wondering what others like in Chermoula (mine is never green--the coriander and parsley are used as toppings on the chicken/fish, etc.)