Chermoula is a blend used in North Africa. It is often used as a marinade or condiment with fish and seafood. It is also delicious with vegetables and meats.
This can be used in soups and stews as a rub ( just add some salt), or you can make it into a paste by adding olive oil. Start with equal parts oil to spice and then keep adding olive oil until to get the desired consistency.
Here is a recipe for Chermoula Sea Bass from the cookbook EATING OUT LOUD.
Preheat the oven to 425º
8 sea bass fillets
kosher salt and freshly ground black pepper
Chopped fresh parsley for serving
2 lemons cut into wedges
Take the chermoula spice and blend with olive oil to make a paste. Season the fillets on both side with salt and pepper and rub all over with chermoula.
Place the fillets on parchment paper and fold into sealed packets. Place them on a baking sheet and roast for 10 minutes.
Serve with parsley and lemon.