Begin by toasting the cumin seeds in a dry skillet over medium heat for about 2 minutes, or until they are fragrant. After toasting, grind the seeds using a mortar and pestle or spice grinder until they are finely ground.
Coarsely chop the flat-leaf parsley and cilantro leaves along with the tender stems. The fresh herbs are the backbone of Chermoula, so don’t skimp on their quality.
In a mixing bowl, combine the ground cumin, chopped parsley, chopped cilantro, garlic, smoked paprika, lemon juice, olive oil, salt, and chili paste. Stir well to incorporate all the ingredients.
Taste your Chermoula and adjust the seasoning as needed. If you like a bit more heat, feel free to add more chili paste or fresh chile.
For the best flavor, let the Chermoula sit for at least 30 minutes before using. This allows the flavors to meld beautifully.
