Chermoula is a blend of spices, fresh herb, garlic, preserve lemon and chili pepper. Recipe will varies from region to region, even every household has their own recipe for chermoula. This versatile spice-herb blend is good for fish, poultry, meat and even vegetables. It can be use either for marinate or to use as a sauce pour on top of grill food. 

Tonight I served this grill salmon  with Za-louk (see recipe below), Harissa, and Spice Couscous with dried fruit

Ingredients:
2  1/2 salmon fillet

for chermoula:
Finely chopped rind of 1 preserved lemon 
2 teaspoon minced garlic
1/2 tsp  red chili pepper
1/2 tsp crushed fennel seed
1 cup chopped parsley
1 tsp paprika
1/4 teaspoon saffron threads
1/3 cup olive oil
juice of 1 lemon

• Mix all ingredient until well blended, transfer to a tight fitting jar, and place in the refrigerator. Use within a week.


• Rub the salmon with chermoula, let it marinate in the refrigerator for an hour. Grill the salmon over medium heat. Cook to your doneness!

Za-louk

1 1/2 pounds eggplants

2 tablespoon lemon juice

1 pound tomato, peeled and chopped

3 garlic cloves,finely chopped

1 tablespoon olive oil

4 tablespoon chopped parsley

4 tablespoon chopped cilantro

1/4 cup black olives, to garnish

Dressing:

In a small bowl combine all ingredients below and mix well.

2 tablespoon olive oil

2 lemon juice

1 teaspoon paprika

1/2 teaspoon ground chili pepper

2 teaspoon toasted cumin seed, ground

Salt and pepper

• Prick the eggplants all over with fork or knife, bake in a preheated oven to 475⁰F for 45 - 55 minutes until really soft and the skin are wrinkled. Cool, peel and drop them in a bowl of water with 2 tablespoon lemon juice to keep the flesh pale.


• Roughly chop the eggplant, mash a little with fork and place them in a colander to let the juice run out completely.


• In a medium sauce pan, heat a tablespoon olive oil, add garlic and saute until fragrant. Add the chopped tomato, continue to cook for about 20 minutes until reduce to a thick sauce.


• Transfer the mashed eggplant into a large salad bowl, add the tomato sauce, chopped parsley, chopped cilantro, and the dressing. Mix gently, taste to see if its need more seasoning.