Charmoula Recipe
- 1 tablespoon cumin seeds
- 1 garlic clove, minced
- 1 1/4 cups finely chopped fresh cilantro
- 1/2 cup finely chopped fresh Italian parsley
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons paprika
- 1/8 teaspoon cayenne pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.
