Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus. Brush onto meat or fish for a flavour punch. Did you know? The salty lemons in chermoula point to its origins as a preserve but today it is used as marinade and to start or finish a stew or soup. There is a famous dish in Morocco "twejeen m'charml" which literally means "chermoulised."

Usages:

• Dollop onto Moroccan baked eggs
• Toss through cooked green vegetables
• Mix with honey as a dressing for seared beef
• Stir through couscous
• Ideal with oily fish like mackerel