Even though traditionally used to marinate fish, charmoula is delightful in dishes of all sorts. If lacking time to marinate, you may rub vegetables with charmoula and cook them right away. The flavors are strong enough that your dish will still taste amazing.


1 teaspoon paprika powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 taspoon sea salt
1/4 cup olive oil
Juice of 1/2 lemon
2 garlic cloves, minced
3 tablespoons finely chopped cilantro


Place all the ingrdients in a bowl. Stir to mix. Alternatively, process all the ingredients in a food processor until smooth.

Coat vegetables with the chermoula. Marinate for at least 1 to 2 hours before cooking.


Makes marinade for about 1 pound of produce.