Ingredients Condiments Chermoula 1.0 (1) 1 Review A bright, garlicky herb sauce from North Africa, chermoula is often used as a marinade or an accompaniment for grilled seafood, but, in fact, it's an endlessly versatile condiment. Serve it with roasted leg of lamb, stir it into couscous, slather it on roasted cauliflower, or toss it with chickpeas and shredded carrots for a quick salad. We like the subtle, bitter taste of saffron here, but it can be omitted. By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Total Time: 15 mins Yield: 1 cup Ingredients 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds 1 1/2 cups coarsely chopped cilantro 1 cup coarsely chopped parsley 1 tablespoon coarsely chopped mint 1/4 preserved lemon, pulp discarded and rind coarsely chopped 3 garlic cloves 1 teaspoon sweet paprika 1 teaspoon fresh lemon juice 1/4 teaspoon crushed red pepper 3 saffron threads (optional) 1/2 cup extra-virgin olive oil Kosher salt Pepper Directions In a small skillet, toast the cumin and coriander seeds over low heat, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Pulse until finely ground. In a food processor, combine the ground seeds with the cilantro, parsley, mint, preserved lemon, garlic, paprika, lemon juice, crushed red pepper and saffron, if desired. Pulse until a coarse paste forms. With the processor running, drizzle in the olive oil in a slow, steady stream. Scrape the chermoula into a medium bowl and season with salt and pepper. Make Ahead The chermoula can be refrigerated in an airtight container for up to 3 days. Rate it Print